This recipe was developed by Emily Nabors Hall.
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.
Photo: Jen Causey
Whisk together the eggs, 1 teaspoon of the salt, and 12 teaspoon of the pepper.
Sprinkle with the goat cheese and transfer the pan to the oven.
Bake until the center is set, 10 to 12 minutes.
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.
2,000 calories a day is used for general nutrition advice.
