Spinach-mushroom frittata with avocado salad

Delight in a flavorful spinach-mushroom frittata paired with a refreshing avocado salad. A harmonious blend of savory and fresh for a culinary experience.

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

Instructions:

1. To make salad: Combine lemon juice, oil, minced garlic, cumin, chili powder, salt, and pepper in a medium bowl. Mix in cucumber, tomatoes, and avocado. Gently toss the ingredients together and set aside for the flavors to meld.
2. To cook frittata: Place diced potatoes in a microwave-safe container and cover with vented plastic wrap or a lid. Microwave on High power for 2 minutes. Stir and continue microwaving, covered, until the potatoes are tender when pierced with a fork, which should take 1 to 3 minutes more.
3. Meanwhile, warm 2 tsp. oil in a medium nonstick or cast-iron skillet over medium-high heat. Add sliced mushrooms, season with salt and sauté until they release their juices, around 3 minutes. Mix in spinach, scallions, thyme, and pepper; cook until the spinach wilts, about 2 to 3 minutes more. Transfer the mixture to a plate to cool. Clean the pan.
4. Once the mushroom mixture has cooled down, beat eggs and cottage cheese in a large bowl. Stir in the cooled mushroom mixture and potatoes; mix until thoroughly combined.
5. Heat the remaining 2 tsp. oil in the skillet over medium-high heat until it shimmers. Quickly pour in the egg mixture. Cook, lifting the edges with a heatproof spatula to let the uncooked egg flow underneath, until almost set, approximately 3 minutes.
6. Cover the skillet, lower the heat to low, and cook until the frittata's top sets and no liquid egg is visible, which should take 6 to 8 minutes.
7. To remove the frittata from the pan, slide a spatula around and underneath it until you can transfer it onto a cutting board or serving plate. Cut into wedges. Sprinkle feta over the avocado salad and serve alongside the frittata.

Summary:

• Calories: 659 kcal
• Fat: 55 g
• Protein: 13 g
• Carbs: 41 g
• Potassium: 2006 mg
• Magnesium: 129 mg