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 to 2 teaspoons butter or oil. Stir in the red peppers and spinach, season with salt and pepper, and cook until the spinach is wilted, 2 to 3 minutes.
Spread the vegetables 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, transfer to individual plates, drizzle with the arugula pesto, and serve.
1
Prep the oranges
Zest 1 orange. Using your hands or a sharp knife, peel both oranges; coarsely chop the fruit. Discard any seeds.
2
Blend the smoothie ingredients
In a blender, combine the coconut milk, maple-vanilla blend, almonds, orange zest and fruit, and 1 cup ice. Season lightly with salt and blend until smooth.