Rating: 4 stars
47 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 0
Emily Nabors Halls

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Credit: Jen Causey

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°F. 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. Add the broccoli and tomatoes; cover and cook, stirring occasionally, until the tomatoes burst and the broccoli softens, 5 minutes more.

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  • Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the skillet and cook, stirring gently, until the eggs just begin to set, about 1 minute. Sprinkle with the goat cheese and transfer the pan to the oven. Bake until the center is set, 10 to 12 minutes.

  • Meanwhile, whisk together the vinegar and the remaining salt, pepper, and oil in a large bowl. Toss with the watercress to coat. Cut the frittata into wedges. Serve with the watercress and bread.

Nutrition Facts

271 calories; fat 19.1g; saturated fat 6.8g; protein 19g; carbohydrates 7g; fiber 2g; sugars 3g; cholesterol 383mg; iron 3mg; sodium 953mg; calcium 165mg.
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