In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chorizo, chard, and potato frittata with mixed green salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Protein Plus
2 Servings, 650 Calories/Serving
Consider this meal a weeknight win. The technique is simple: Throw in hearty potatoes, earthy chard, savory protein, and some beaten eggs. Then gently cook the ingredients until they form one fantastically fluffy frittata.
In your bag
- 8 ounces fresh loose chorizo (contains pork and spices)
- 1 organic red onion
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- ½ pound organic gold or red new potatoes
- 4 organic eggs
- Your choice of protein
- 3 ounces organic chopped chard or other leafy greens
- Sunbasket Aleppo chile–lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
- 3 ounces organic mixed greens or other leafy greens
Calories 650, Total Fat 41g (53% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 380mg (127% DV), Sodium 1050mg (46% DV), Total Carb. 37g (13% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 4g Added Sugars, 8% DV), Protein 33g
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
Pickle the onion
- Peel and thinly slice the onion; set aside half for the frittata.
In a small bowl, combine half the onion with the quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep the frittata ingredients; start cooking the ground meat
- Scrub the potatoes; thinly slice the potatoes crosswise.
- Crack the eggs into a medium bowl. Using a fork or whisk, lightly beat until just blended.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the ground meat and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the meat to a paper-towel-lined plate to drain. Do not clean the pan.
Cook the frittata
In the same pan used for the ground meat, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the potatoes and remaining onion, season with salt and pepper, and cook, stirring occasionally, until the onion is softened and the potatoes are almost tender, 3 to 5 minutes. Add the chard and cook, stirring occasionally, until wilted, 2 to 4 minutes.
Reduce the heat to medium-low and add the ground meat. Spread the ingredients evenly over the bottom of the pan. Pour the eggs on top, tilting the pan to allow the eggs to cover all the ingredients. Cover and cook without stirring until the eggs are set, 6 to 9 minutes. Slide the frittata onto a cutting board and let cool for 5 minutes, then cut into 4 equal wedges. While the frittata is cooling, prepare the salad.
Make the salad
- Using a slotted spoon, remove the pickled onion from the brine.
In a medium bowl, stir together the Aleppo chile–lime vinaigrette base and 1 to 2 tablespoons oil. Add the mixed greens and pickled onion and toss to coat; season to taste with salt and pepper.
Transfer the frittata and salad to individual plates and serve.
- Divide the onion.
- Stir the pickled onion.
- Scrub the potatoes.
- Time the cooking.
- Assemble the salad.