Spinach-mushroom frittata with avocado salad

Makes: 4 servings 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 (5 ounces)

¼ teaspoon salt

4 cups baby spinach (about 2 ½ ounces), chopped

4 scallions, thinly sliced (about ½ bunch)

¼ teaspoon dried thyme

¼ teaspoon ground pepper

6 large eggs

½ cup nonfat cottage cheese

1. To prepare salad: Whisk lemon juice, oil, garlic, cumin, chili powder, salt and pepper in a medium bowl. Add cucumber, tomatoes and avocado. Toss gently to combine and set aside to let the flavors blend.

2. To prepare frittata: Place potatoes in a microwave-safe dish and cover with vented plastic wrap or lid. Microwave on high for 2 minutes. Stir and microwave, covered, until just tender when pierced with a fork, 1 to 3 minutes more.

3. Meanwhile, heat 2 teaspoons oil in a medium nonstick or cast-iron skillet over medium-high heat. Add mushrooms, sprinkle with salt and cook, stirring, until they release their liquid, about 3 minutes. Stir in spinach, scallions, thyme and pepper; continue cooking until the spinach has wilted, 2 to 3 minutes more. Transfer to a plate to cool. Wipe out the pan.

4. Whisk eggs and cottage cheese in a large bowl. Add the cooled mushroom mixture and the potatoes; stir until well blended.

5. Add the remaining 2 teaspoons oil to the pan and place over medium-high heat until it begins to shimmer. Quickly pour in the egg mixture. Cook, lifting the edges with a flexible heatproof spatula to allow uncooked egg from the middle to flow underneath, until nearly set, about 3 minutes.

6. Cover the pan, reduce heat to low, and cook until the top is set and no liquid egg remains, 6 to 8 minutes.

7. To release the frittata from the pan, 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.

8. Sprinkle the avocado salad with feta and serve with the frittata.