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:
Salad
- 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
Frittata
- 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
Directions
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.
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.
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.
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.
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.
Cover the pan, reduce heat to low, and cook until the top is set and no liquid egg remains, 6 to 8 minutes.
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.
Nutrition Facts (per serving)
| 415 | Calories |
| 25g | Fat |
| 30g | Carbs |
| 19g | Protein |
Recipe Courtesy Joyce Hendley, M.S. / Eating Well
