• 2 tbsp extra-virgin olive oil, divided
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups chopped broccoli
  • 1 cup cherry tomatoes
  • 8 large eggs
  • 1 tsp black pepper, divided
  • 6 cups watercress
  1. Preheat the oven to 400°F. Heat 1 tablespoon of the olive oil in a non-stick ovenproof skillet over medium-high. Add the asparagus and cook until softened, about 3 minutes. Add the broccoli and tomatoes, cover, and cook 5 minutes more, stirring occasionally.
  2. In medium sized bowl, whisk together the eggs 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. Transfer the pan to the oven and bake until the center is set, 10 to 12 minutes.
  3. Meanwhile, drizzle the remaining olive oil over the watercress in a large bowl and toss to coat.
  4. Cut the frittata into wedges. Top each slice with the watercress and serve.