Red pepper frittata with arugula pesto & Orange-ginger smoothies

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Red pepper frittata with arugula pesto & Orange-ginger smoothies

Two Breakfasts

Red pepper frittata with arugula pesto & Orange-ginger smoothies

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 610 Calories/Serving

5–15 Minutes

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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.
  • RED PEPPER FRITTATA
  • ½ cup roasted red peppers
  • 4 pasture-raised organic eggs
  • Sunbasket arugula pesto (arugula - walnuts - Parmesan - fresh garlic - canola-olive oil blend - salt)
  • ORANGE-GINGER SMOOTHIES
  • 1 orange
  • Fresh ginger
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • ¼ cup almonds

Nutrition per serving


FRITTATA: Calories: 350, Protein: 14 g, Total Fat: 30 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 6 g, Saturated Fat: 6 g, Cholesterol: 330 mg, Carbohydrates: 5 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 780 mg
Contains: tree nuts, milk, eggs

SMOOTHIES: Calories: 260 Protein: 5 g, Total Fat: 16 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 5 g, Cholesterol: 0 mg, Carbohydrates: 26 g, Fiber: 4 g, Added Sugar: 6 g, Sodium: 40 mg
Contains: tree nuts

Instructions

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.

Serve

Pour into glasses and serve.
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