- Calories 271calories
- Fat 19.1g
- Sat fat 6.8g
- Protein 19g
- Carbohydrate 7g
- Fiber 2g
- Sugar 3g
- Cholesterol 383mg
- Iron 3mg
- Sodium 953mg
- Calcium 165mg
Spring Vegetable Frittata
Jen Causey
How to Make It
Step 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.
Step 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.
Step 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.
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skketch
2016-07-10T13:59:16-04:00
This was fast and tasty. I made it for my son and his vegetarian friend for brunch today and they raved! I didn't have watercress but I did have purslane which was just as good as a garnish. The frittata was light and filling with some bread and a little bowl of fresh fruit on the side! I will definitely be adding this to my brunch options or even for a quick and easy late dinner.
