Frittatas are like omelets, only easier to make—and they taste great hot, warm, or cold. This vegetable-packed version is spiked with Mediterranean flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. Spinach-Mushroom Frittata With Avocado Salad Active Time: 45 minutes Total Time: 55 minutes Serves 4 For the Salad 2 tablespoons lemon juice 4 teaspoons olive oil 1 clove garlic, minced 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon ground pepper 1 medium cucumber, cut into 1/2-inch chunks 2 medium tomatoes, cut into 1/2-inch chunks 1 ripe avocado, cubed 2 tablespoons crumbled reduced-fat feta cheese For the Frittata 2 medium Yukon Gold potatoes, diced 4 teaspoons olive oil, divided 2 cups sliced mushrooms (5 ounces) 1/4 teaspoon salt 4 cups baby spinach (about 2 1/2 ounces), chopped 4 scallions, thinly sliced (about 1/2 bunch) 1/4 teaspoon dried thyme 1/4 …