Spinach-Mushroom Frittata with Avocado Salad

Meal plan

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Nutrition Notes

Ingredients

• 2 tablespoons crumbled reduced-fat feta cheese
• 1 ripe avocado, cubed
• 4 cups baby spinach (half of a 5-oz. bag), chopped
• 2 cups sliced mushrooms (half of a 10-oz. package)
• 1 medium cucumber, cut into 1/2-inch chunks
• 4 teaspoons olive oil
• 4 teaspoons olive oil, divided
• 4 scallions, thinly sliced (about 1/2 bunch)
• 2 medium Yukon Gold potatoes, diced
• 1/2 cup nonfat cottage cheese
• 2 medium tomatoes, cut into 1/2-inch chunks
• 6 large eggs
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground pepper
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 2 tablespoons lemon juice

Preparation

1. 1

   Step 1

   To prepare salad: Whisk lemon juice, oil, garlic, cumin, chili powder, salt, and pepper in a medium bowl. Add cucumber, tomatoes, and avocado. Toss gently to combine and set aside to let the flavors blend.

2. 2

   Step 2

   To prepare frittata: Place potatoes in a microwave-safe dish and cover with vented plastic wrap or lid. Microwave on High for 2 minutes. Stir and microwave, covered, until just tender when pierced with a fork, 1 to 3 minutes more.

3. 3

   Step 3

   Meanwhile, heat 2 tsp. oil in a medium nonstick or cast-iron skillet over medium-high heat. Add mushrooms, sprinkle with salt and cook, stirring, until they release their liquid, about 3 minutes. Stir in spinach, scallions, thyme, and pepper; continue cooking until the spinach has wilted, 2 to 3 minutes more. Transfer to a plate to cool. Wipe out the pan.

4. 4

   Step 4

   Once the mushroom mixture has cooled, whisk eggs and cottage cheese in a large bowl. Add the cooled mushroom mixture and the potatoes; stir until well blended.

5. 5

   Step 5

   Add the remaining 2 tsp. oil to the pan and place over medium-high heat until it begins to shimmer. Quickly pour in the egg mixture. Cook, lifting the edges with a flexible heatproof spatula to allow uncooked egg from the middle to flow underneath, until nearly set, about 3 minutes.

6. 6

   Step 6

   Cover the pan, reduce heat to low, and cook until the top is set and no liquid egg remains, 6 to 8 minutes.

7. 7

   Step 7

   To release the frittata from the pan, run the spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges. Sprinkle the avocado salad with feta and serve with the frittata.

8. Bon appetit!