In order to bring you the best organic produce, some ingredients may differ from those depicted.
Artichoke-mushroom frittata with apple and arugula salad
Gluten-Free Friendly, Soy-Free, Vegetarian, Carb-Conscious
2 Servings, 650 Calories/Serving
We should probably call this a fast-tata because it’s ready in a flash. Just sauté artichoke hearts, mushrooms, and fresh spinach, add in the eggs, and cook. Top with Chef Justine’s artichoke romesco, and it becomes a fri-ckinamazin-ttata.
In your bag
- 3 ounces organic cremini or other button mushrooms
- 6 organic eggs
- 3 ounces cooked quartered artichoke hearts
- 3 ounces organic baby spinach or other leafy greens
- 1 organic Granny Smith or other apple
- 1 organic lemon
- 2 ounces organic baby arugula or other leafy greens
- Sunbasket artichoke romesco (artichokes - extra virgin olive oil - almonds - sherry vinegar - arugula - garlic - kosher salt - sweet smoked paprika)
Calories 650, Total Fat 48g (62% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 460mg (153% DV), Sodium 840mg (37% DV), Total Carb. 28g (10% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Eggs, Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the frittata ingredients
- Cut the mushrooms into quarters.
- Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
Cook the vegetables and frittata
In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms and artichoke hearts and cook, stirring once or twice, until just starting to brown, 2 to 3 minutes. Working in batches if needed, stir in the spinach, season with salt and pepper, and cook until just wilted, 1 to 2 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 without stirring until the eggs are set, 3 to 5 minutes. Remove from the heat and let cool for 5 minutes, then cut into wedges. While the frittata is cooking and cooling, prepare the salad.
Make the apple and arugula salad
- Core and cut the apple into ¼-inch-thick slices.
- Working over a small bowl, zest and juice the lemon. [Zest both lemons; juice 1 lemon. Save the remaining zested lemon for another use.]
To the bowl with the lemon zest and juice, stir in 1 to 2 tablespoons oil; season to taste with salt and pepper.
In a medium bowl, toss together the apple and arugula with as much vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.
Transfer the apple and arugula salad to individual plates. Spoon the artichoke romesco onto the plates and top with the frittata wedges. Serve any remaining vinaigrette on the side.
- Juice the lemon.
- Stir the vinaigrette.
- Assemble the salad.
- Spoon the romesco onto plates.