Spinach-Mushroom Frittata with Avocado Salad Recipe
Eatingwell.com
Eatingwell.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

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 ½-inch chunks
  • 2 medium tomatoes, cut into ½-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)
  • 4 cups baby spinach (half of a 5-oz. bag), chopped
  • 4 scallions, thinly sliced (about ½ bunch)
  • ¼ teaspoon dried thyme
  • 6 large eggs
  • ½ cup nonfat cottage cheese
  • Include Ingredients ✕ +
  • Exclude Ingredients ✕ -

Instructions

Comments

Log in or Register to write a comment.