Spinach-Mushroom Frittata with Avocado Salad

 

🍳 Spinach-Mushroom Frittata with Avocado Salad

🥘 Ingredients

For the frittata:

6 big eggs

1 cup spinach (fresh, chopped)

1 cup mushrooms (sliced)

1 small onion (chopped)

2 cloves garlic (minced)

2–3 tbsp milk (non-compulsory, for fluffiness)

2 tbsp olive oil

Salt and pepper to taste.

½ cup grated cheese (cheddar, mozzarella, or any favored kind)

For the avocado salad:

1 ripe avocado (cubed)

1 cup cherry tomatoes (halved)

½ cucumber (sliced)

1–2 tbsp lemon juice

1 tbsp olive oil

Salt and pepper

Fresh coriander or parsley (non-obligatory)

👨‍🍳 Instructions

1. Prepare the greens.

Heat olive oil in a pan over medium warmth. Add chopped onions and sauté until tender. Add garlic and mushrooms, cooking till mushrooms release moisture and turn golden. Add spinach and cook dinner till wilted. Season lightly with salt and pepper.

2. Mix eggs.

In a bowl, whisk eggs with milk, salt, and pepper. Stir in 1/2 of the cheese.

3. Cook the frittata.

Pour the egg combination into the pan with greens. Spread evenly. Cook on low warmth for 4–5 minutes until edges begin to set.

Sprinkle closing cheese on the pinnacle. Transfer the pan to a preheated oven (180°C) and bake for 8–12 minutes until absolutely set and barely golden.

(If you don’t have an oven, cowl the pan and prepare dinner on very low warmness until organization.)

4. Make the avocado salad.

In a bowl, combine avocado, tomatoes, and cucumber. Add lemon juice, olive oil, salt, and pepper. Toss gently so the avocado doesn’t mash. Add herbs if you use them.

🍽️ Serving

Slice the nice and cozy frittata into wedges and serve with the clean avocado salad on the aspect. It works incredible for breakfast, brunch, or a mild dinner.

🌱 Tips

You can add bell peppers or zucchini for additional vegetables.

For more protein, upload feta or cottage cheese.

Best served fresh; however, leftovers can be refrigerated for 1–2 days.