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Spinach, Mushroom, and Feta Frittata
with avocado citrus salad

Active: 25 minTotal: 45 min
20140221 feta frittata nm 3.jpg?ixlib=rails 2.1

Since we already broke into a package of feta, this frittata takes care of the rest of it! Feta adds a savory layer to the frittata. Paired with an avocado citrus salad, this would make a great brunch for company too. Use the leftovers as breakfast sandwich fillings!

Dependency

Ingredients

Servings:
4
Metric
Spinach, Mushroom, and Feta Frittata:
  • Onions - 1, sliced
  • Mushrooms, brown - 1/2 lb, quartered
  • Large eggs - 8, whisked
  • Plain yogurt - 2 Tbsp
  • Feta - 4 oz
  • Cooking oil - 1 1/2 Tbsp
  • Baby spinach - 4 oz
Citrus and Avocado Salad:
  • Shallots - 1 Tbsp, minced
  • Dijon mustard - 1 tsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp
  • Citrus (like grapefruit or oranges) - 2, segmented
  • Avocados, large - 1, cubed
  • Salad greens - 1/4 lb

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Onions / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Eggs - Whisk with yogurt and some salt and pepper. Stir in feta.

Make

  1. Preheat oven to 400F (204C) degrees.
  2. Heat up a skillet over medium heat. Add in cooking oil and then onions to heated oil with a dash of salt. Saute for about ~5 minutes, until softened. Next add in mushrooms and cook for another 3 to 5 minutes, to let mushrooms soften.
  3. Add in spinach leaves and toss through to let the heat wilt the spinach. Pour in egg and feta mixture. Stir to mix everything through and then transfer to oven. Cook for 18 to 22 minutes until knife comes out cleanly.
  4. While frittata is cooking, dice shallots (your vinaigrette may have already been made yesterday). Whisk with Dijon, vinegar, and olive oil. Season to taste with salt and pepper.
  5. Supreme (that's just the fancy French word for segmenting orange slices, but if you use it, people will think you're so cool) citrus and cube avocado. Toss vinaigrette with citrus, avocado, and greens, and enjoy with a warm slice of frittata!
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Reviews

This meal has 26 reviews

Only used half an onion since I used half earlier this week. Baked for 18 minutes. The flavors and texture were perfect! Salad was very good too. Threw in some leftover parsley from other recipes this week.

By: Sundi
Posted: Oct 17, 2014
Diet: Original

I didn't have any yogurt at the time but still turned out great! Nice flavor from the feta

By: Tiffany
Posted: May 19, 2014
Diet: Original

I made this on the weekend and put it away for easy breakfast for the week. The frittata was delicous (I didn't even miss the cheese). I did not have chard, so I used spinach like in the original recipe. Since I vas just making the Fritata for breakfast, I did not make the salad, but after reading the reviews I think I might need to.

By: Jennifer
Posted: Apr 22, 2014
Diet: Paleo

Very yummy! Even my kids ate it, despite sitting down, looking at it and saying, "I don't like spinach. I don't like mushrooms." I used coconut oil as my cooking oil and my husband didn't even notice (he usually complains about the taste coconut oil leaves on food cooked in it). Will definitely make this again!

By: Morgan
Posted: Apr 06, 2014
Diet: Original

The frittata was good. The salad was amazing! Would definitely do this one again or add shrimp and make it the main dish. I did not think that these two items worked well together...

By: Lacy
Posted: Mar 27, 2014
Diet: Original

The grown ups really liked this, but it was not a hit with the kids. The orange and avacado in the salad were yuummmm!

By: Carrie
Posted: Mar 18, 2014
Diet: Original