Spring Vegetable Frittata

Ingredients:

• 1 ½ tablespoons extra-virgin 
olive oil, divided
• ½ pound fresh asparagus, trimmed and cut 
into 1-inch pieces
• 2 cups chopped 
broccoli
• 1 cup cherry tomatoes
• 8 large eggs
• 1 ½ teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• 2 ounces goat cheese, crumbled
• 1 teaspoon sherry vinegar
• 6 cups watercress
• Crusty bread, for serving

Instructions:

1. Preheat the oven to 400°F.
2. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Add the asparagus and cook, stirring occasionally, until softened, about 3 minutes.
​3. Add the broccoli and tomatoes; cover and cook, stirring occasionally, until the tomatoes burst and the broccoli softens, 5 minutes more.
4. Whisk together the eggs, 1 teaspoon 
of the salt, and ½ teaspoon of the pepper.
5. Pour over the vegetables in the skillet and cook, stirring gently, until the eggs just begin to set, about 1 minute.
6. Sprinkle with the goat cheese and transfer the pan to the oven.
7. Bake until the center is set, 10 to 12 minutes.
​8. Enjoy!