How To Cook Frittata With Spinach, Mushrooms And Avocado Salad - Recipe

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Frittata With Spinach, Mushrooms And Avocado Salad - Recipe

Learn how to cook "Frittata with spinach, mushrooms and avocado salad". Delicious recipe.

The frittata is like an omelet, but easier to prepare. Whether served hot, hot or cold, it is still so delicious. Spiced with a Mediterranean flavor and garnished with an avocado salad with feta cheese, it is ideal for brunch, lunch or dinner.

Required products (for 4 servings) :

for the salad:

2 tablespoons lemon juice
4 teaspoons olive oil
1 clove garlic, chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium cucumber
2 medium tomatoes, cut into cubes
1 ripe avocado, diced
2 tablespoons shredded feta cheese

for frittata:

2 medium potatoes, cut into cubes
4 teaspoons olive oil
2 cups mushrooms, chopped
1/4 teaspoon salt
4 cups baby spinach, chopped
4 green onions, finely chopped
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
6 eggs
1/2 cup cottage cheese

Method of preparation:

salad:

Mix the lemon juice, olive oil, garlic, cumin, chili powder, salt and pepper in a medium bowl. Mix until homogeneous. Add diced tomatoes, cucumber and avocado. Stir gently to mix and set aside.

frittata:

Put the potatoes in a dish suitable for a microwave oven and cover with a lid. Turn on the appliance for 2 minutes to warm up. Stir and return to the microwave until soft.

Meanwhile, heat 2 teaspoons of olive oil in a non-stick pan over medium heat. Add the mushrooms, sprinkle with salt and cook, stirring often, until the mushrooms release their liquid, ie for about 3 minutes. Add the spinach, green onions, thyme and black pepper and continue cooking until the spinach is soft. Then transfer to a plate to cool.

Beat the eggs and cottage cheese in a large bowl. Add the cooled mushroom mixture and potatoes and stir until well combined.

Add the remaining 2 tablespoons of olive oil to a non-stick skillet over medium heat. Pour the egg mixture. Use a heat-resistant spatula to distribute the mixture. Cover the pan, reduce the temperature and leave on the stove until the eggs are fully cooked.

Transfer the frittata from the pan to a serving dish. Cut it into pieces and add the avocado salad with feta cheese.

Have a good time!

How To Cook Frittata With Spinach, Mushrooms And Avocado Salad - Recipe

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