Recipes
Spinach Mushroom Frittata with Avocado Salad
- Breakfast
Frittatas are like omelets, only easier--and they taste great hot, warm or cold. This vegetable-packed version is spiked with flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. This easy recipe is perfect for brunch, lunch or dinner!
Ingredients
- 2 tablespoons lemon juice
- 4 teaspoons olive oil
- 1 clove garlic, minced
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 medium cucumber, cut into 1/2-inch chunks
- 2 medium tomatoes, cut into 1/2-inch chunks
- 1 ripe avocado, cubed
- 2 tablespoons crumbled reduced-fat feta cheese
- 2 medium Yukon Gold potatoes, diced
- 4 teaspoons olive oil, divided
- 2 cups sliced mushrooms (half of a 10-oz. package)
- ¼ teaspoon salt
- 4 cups baby spinach (half of a 5-oz. bag), chopped
- 4 scallions, thinly sliced (about 1/2 bunch)
- ¼ teaspoon dried thyme
- ¼ teaspoon ground pepper
- 6 large eggs
- ½ cup nonfat cottage cheese
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