Red pepper frittata with arugula pesto & Orange-ginger smoothies
Gluten-Free Friendly, Soy-Free, Vegetarian
2 Servings, 610 Calories/Serving
5–15 Minutes
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep the frittata ingredients
Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
Crack the eggs into a medium bowl, season with salt and pepper, and lightly beat with a whisk or fork until blended.
2
Cook the frittata
In a small frying pan over medium-high heat, warm 1 teaspoon butter or oil until hot but not smoking. Stir in the peppers and cook until heated through, 1 to 2 minutes. Spread the peppers evenly over the bottom of the pan. Pour the eggs on top. Reduce the heat to medium-low, cover, and cook until the eggs are set, 3 to 5 minutes.
Serve
Cut the frittata into wedges and transfer to individual plates. Drizzle with some of the arugula pesto and serve the remaining pesto on the side.
1
Prep the smoothie ingredients
Zest the orange, then peel and coarsely chop the fruit. Discard any seeds.
Grate or peel and coarsely chop the ginger.
2
Blend the ingredients
In a blender, combine the coconut milk, maple syrup, orange zest and fruit, ginger, almonds, and 1 cup ice. Season lightly season with salt and blend until smooth.