In order to bring you the best organic produce, some ingredients may differ from those depicted.
Artichoke-mushroom frittata with apple and arugula salad
Paleo, Dairy-Free, Mediterranean, Vegetarian, Soy-Free, Gluten-Free
2 Servings, 670 Calories/Serving
One pan and about 20 minutes later, you’ve got a paleo vegetarian frittata served with our briny artichoke romesco, great for tonight’s dinner or to bring for lunch tomorrow.
In your bag
- 3 ounces organic white button or cremini mushrooms
- 6 pasture-raised organic eggs
- 3 ounces cooked quartered artichoke hearts
- ¼ pound organic baby spinach or other leafy greens such as kale
- 1 organic apple such as Gala or Granny Smith
- 1 organic lemon
- 2 ounces organic baby arugula
- Sun Basket artichoke romesco (artichokes - almonds - EVOO - sherry vinegar - arugula - fresh garlic - sweet smoked paprika)
Calories: 670, Protein: 25g (50% DV), Fiber: 10g (40% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 31g, Polyunsaturated Fat: 7g, Saturated Fat: 7g (35% DV), Cholesterol: 460mg (153% DV), Sodium: 390mg (16% DV), Carbohydrates: 35g (12% DV), Total Sugars: 15g, Added Sugar: 0g (0% DV).
Contains: Eggs, Tree Nuts
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 whisk or fork, lightly beat until just blended.
Cook the vegetables and frittata
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 cooks and cools, prepare the apple and arugula salad.
Make the apple and arugula salad
- Cut the apple into quarters lengthwise and cut away the core; cut the fruit 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.]
In a medium bowl, combine the apple, arugula, and as much vinaigrette as you like and toss to coat. Season to taste with salt and pepper.
- Juice the lemon.
- Stir the vinaigrette.
- Toss the salad.
- Spoon the romesco onto plates.