Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4 Asparagus and Smoked Trout Frittata
Whisk together 1 tablespoon olive oil, 1 1/4 teaspoons cider vinegar, 1 teaspoon whole-grain Dijon mustard, 1/4 teaspoon sugar, and 1/8 teaspoon salt. Toss with 2 bunches trimmed watercress and 1/2 cup thinly sliced radishes.
Asparagus and Smoked Trout Frittata