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Spinach-Mushroom Frittata with Avocado Salad Recipe

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!

Prep Time: 45 mins
Additional Time: 10 mins
Total Time: 55 mins
Servings: 4
Yield: 4 servings
 

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

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

  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.

Nutrition Facts (per serving)

415Calories
25gFat
30gCarbs
19gProtein

 

Recipe Courtesy Joyce Hendley, M.S. / Eating Well

 
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