Spring Vegetable Frittata

Ingredients

• 1 1/2 Tablespoons Extra-Virgin Olive Oil
• 1/2 Pounds Fresh Asparagus (Trimmed & Cut Into 1-Inch Pieces)
• 2 Cups Broccoli Florets
• 1 Cup Cherry Tomatoes
• 8 Large Eggs
• 1 1/2 Teaspoons Salt & Freshly Ground Black Pepper
• 1/2 Cup Crumbled Goat Cheese
• 1 Teaspoon Sherry Vinegar
• 1 Loaf Crusty Peasant Bread
• 6 Cups Watercress

Directions

1. Preheat the oven to 400 degrees. Heat oil in a cast iron skillet over medium-high. Sauté asparagus for about 3 minutes. Add broccoli and tomatoes to the skillet and sauté for another 5 minutes.
2. Meanwhile, beat the eggs with the 1 teaspoon of the salt & black pepper until well combined.
3. Pour the egg mixture over the sautéed vegetables. Saute for another minute, and sprinkle the goat cheese over the surface of the vegetable and egg mixture. Bake for 10-12 minutes, or until the eggs are set and the cheese is melted and gooey.
4. Meanwhile, mix vinegar with a 1/2 teaspoon of the salt, pepper, and oil in a large bowl. Stir in watercress and toss well.
5. Serve the baked frittata with a healthy serving of the watercress salad, and a slice of crusty bread.