Plate of frittata with salad

Mushroom + Spinach Frittata with Black Bean Salsa
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 1 serving (Dinner: Day 4)

½ cup black beans
½ tomato, seeded and diced
½ avocado, diced
¼ teaspoon kosher salt
½ lime, juiced
2 tablespoons chopped cilantro
1 teaspoon olive oil
4 ounces sliced mushrooms
1 cup spinach
2 eggs, beaten

1. To make the salsa, mix together black beans, tomato, avocado salt, lime juice and cilantro in a small bowl. Set aside.
2. Heat olive oil over medium heat in a medium nonstick skillet.
3. Add mushrooms and sauté for 4-5 minutes. Stir in spinach and cook until spinach has wilted and cooked down, about 1-2 minutes.
4. Add eggs to spinach and mushroom mixture. Do not stir. Reduce heat and cover. Cook for 2 minutes or until eggs have set. Season with salt and pepper and serve with salsa.

Nutrition Facts for one serving: 450 calories; 25g total fat; 35g carbohydrates; 26g protein

Chef Teresa Hansen 442-A-CHEF-4-U (224-3348)

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