- 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
Spinach Mushroom Frittata with Avocado Salad
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!
Nutrition Information
193
Calories
25g
Carbohydrates
8g
Protein
602mg
Potassium
2g
Fiber
2g
Sugar
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