Spring Vegetable Frittata
Ingredients
- 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
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