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Monday, October 20, 2014
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Published: Sunday, 6/8/2014 - Updated: 4 months ago

Dinner Tonight: Frittata with Citrus and Avocado Salad

Jess Dang from Cook Smarts, an educational cooking website that features a weekly online meal planning service, says, "Feta adds a savory layer to the frittata. Paired with an avocado citrus salad, this would make a great brunch for company, too."

Spinach, Mushroom and Feta Frittata

1-1/2 tablespoons cooking oil
1 onion, sliced
salt
1/2-pound brown mushrooms, quartered
4 ounces baby spinach
8 large eggs, whisked
2 tablespoons plain yogurt
4 ounces feta cheese

Preheat oven to 400F.

Heat a skillet over medium heat. Add oil, onions, and 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. Add in spinach leaves and toss through to let the heat wilt the spinach.

Stir together the eggs, yogurt, and feta; pour egg and feta mixture into the skillet; Stir to mix everything, then transfer to oven. Cook for 18 to 22 minutes, until a knife inserted into the center comes out clean.

Citrus and Avocado Salad

1 tablespoon minced shallot
1 teaspoon Dijon mustard
1-1/2 tablespoons red wine vinegar
3 tablespoons olive oil
salt and pepper
2 or 3 citrus fruits (grapefruit or oranges), segmented
1 or 2 ripe avocados, cubed
1/4-pound salad greens

While frittata is cooking, dice shallots. Whisk with mustard, vinegar, and olive oil. Season to taste with salt and pepper.

Combine the citrus, avocado, and greens, toss with vinaigrette.

Serves 4.



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