Savory Mushroom & Spinach Frittata with Fresh Herbs

Preheat oven to 375°F (190°C).

Clean and slice 16 oz of mixed mushrooms. Dice 1 medium red bell pepper and 1 medium red onion. Mince 4 cloves of garlic.

In a 12-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.

Add the diced red bell pepper and cook for another 2 minutes.

Add 8 cups of fresh spinach in batches, stirring until wilted, about 2-3 minutes.

In a large bowl, whisk together 12 large eggs and 8 large egg whites until well combined.

Stir 1 cup of cottage cheese into the egg mixture. Add 1 tablespoon of fresh thyme leaves, 1 tablespoon of chopped chives, 1 tablespoon of chopped parsley, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes.

Pour the egg mixture over the vegetables in the skillet. Crumble 4 oz of the feta cheese over the top, gently stirring to distribute ingredients evenly.

Cook on the stovetop for 3-4 minutes until the edges begin to set.

Sprinkle the remaining 2 oz of feta cheese on top and transfer the skillet to the preheated oven.

Bake for 15-18 minutes until the frittata is set in the center and lightly golden on top.

While the frittata is baking, toast 8 slices of whole grain bread.

Slice 2 medium avocados and halve 2 cups of cherry tomatoes. Toss the tomatoes with 1 tablespoon of chopped parsley and 2 tablespoons of balsamic glaze.

Remove the frittata from the oven and let it rest for 5 minutes. Sprinkle with the remaining 1 tablespoon of chopped chives.

Slice the frittata into 8 wedges and serve each person 2 wedges with 2 slices of whole grain toast, 1/4 of the sliced avocado, and 1/4 of the balsamic cherry tomatoes.