A Frittata Feast: Spinach-Mushroom Frittata with Avocado Salad

Think of a frittata as an omelet's sophisticated cousin—easier to prepare, and equally delectable whether served hot, warm, or cold. This rendition bursts with vibrant vegetables and is accompanied by a refreshing salad, a symphony of lemony cucumbers, juicy tomatoes, and creamy avocado. This versatile recipe is ideal for brunch, lunch, or a light dinner.

A Culinary Dance in Two Parts

Ingredients:

For the 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

For the Frittata:

• 2 medium Yukon Gold potatoes, diced
• 4 teaspoons olive oil, divided
• 2 cups sliced mushrooms (half of a 10-ounce package)
• ¼ teaspoon salt
• 4 cups baby spinach (half of a 5-ounce bag), chopped
• 4 scallions, thinly sliced (about ½ bunch)
• ¼ teaspoon dried thyme
• ¼ teaspoon ground pepper
• 6 large eggs
• ½ cup nonfat cottage cheese

Directions:

Commence with the Salad:

1. In a medium bowl, whisk together the lemon juice, olive oil, garlic, cumin, chili powder, salt, and pepper.
2. Add the cucumber, tomatoes, and avocado. Toss gently to combine. Set aside to allow the flavors to meld.

Compose the Frittata:

1. Place the diced potatoes in a microwave-safe dish and cover with vented plastic wrap or a lid. Microwave on High for 2 minutes, then stir and continue microwaving, covered, until the potatoes are just tender when pierced with a fork (1 to 3 minutes more).
2. Meanwhile, heat 2 teaspoons of olive oil in a medium nonstick or cast-iron skillet over medium-high heat. Add the mushrooms, sprinkle with salt, and cook, stirring, until they release their liquid (about 3 minutes).
3. Stir in the spinach, scallions, thyme, and pepper. Continue cooking until the spinach wilts (2 to 3 minutes more). Transfer the mixture to a plate to cool.
4. Wipe out the skillet.
5. Once the mushroom mixture has cooled, whisk the eggs and cottage cheese together in a large bowl. Add the cooled mushroom mixture and the potatoes, stirring until well combined.
6. Add the remaining 2 teaspoons of olive oil to the skillet and heat over medium-high until it shimmers. Quickly pour in the egg mixture.
7. Cook, lifting the edges with a flexible heatproof spatula to allow uncooked egg to flow underneath, until nearly set (about 3 minutes).
8. Cover the skillet, reduce heat to low, and cook until the top is set and no liquid egg remains (6 to 8 minutes).
9. To release the frittata, 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.
10. Sprinkle the avocado salad with feta cheese and serve alongside the frittata.

And if you're seeking a more holistic approach to naturally managing diabetes, we invite you to explore the "Diabetes Freedom Video Course." This comprehensive program will equip you with the knowledge and tools needed to safely and effectively reverse Type 2 diabetes.

Don't hesitate, take action today to embrace a healthier life!

[Learn More About the Diabetes Freedom Video Course]