Spring Vegetable Frittata

Spring Vegetable Frittata
Photo: Jen Causey
Hands On Time:
35 mins
Total Time:
35 mins
4 to 6 serves


  • 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


  1. 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.

  2. 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.

  3. 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 (per serving)

271 Calories
19g Fat
7g Carbs
19g Protein
Nutrition Facts
Calories 271
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 34%
Cholesterol 383mg 128%
Sodium 953mg 41%
Total Carbohydrate 7g 3%
Total Sugars 3g
Protein 19g
Calcium 165mg 13%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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