Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Asparagus and Smoked Trout Frittata

Watercress-radish salad
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.
Credit: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross