Recipe: Spinach Mushroom Frittata with SaladDescription: A delicious and hearty spinach mushroom frittata served with a fresh salad, perfect for a quick and satisfying dinner.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 8 whole eggs, 0.25 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon butter, 200 g mushrooms, 150 g spinach, 100 g arugula, 1 whole avocado, 100 g cherry tomatoes, 2 tablespoon olive oil, 1 tablespoon lemon juiceInstructions: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). In a mixing bowl, whisk together 8 eggs, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined. In a skillet over medium heat, melt 1 tablespoon of butter. Add 200 g of sliced mushrooms and sauté for 5 minutes until softened. Add 150 g of fresh spinach to the skillet and cook until wilted, about 2 minutes. Pour the egg mixture over the vegetables in the skillet and cook for 2-3 minutes until the edges start to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden. While the frittata is baking, prepare the salad by combining 100 g of arugula, 1 diced avocado, and 100 g of halved cherry tomatoes in a large bowl. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste for the dressing. Drizzle the dressing over the salad just before serving. Once the frittata is done, let it cool for a few minutes before slicing and serving alongside the salad.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, bake, vegetarian, gluten-freeThis Spinach Mushroom Frittata with Salad recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.