Mango-matcha smoothies & Arugula frittata with tomato-basil salsa

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

Mango-matcha smoothies & Arugula frittata with tomato-basil salsa

Two Breakfasts

Mango-matcha smoothies & Arugula frittata with tomato-basil salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 540 Calories/Serving

3–10 Minutes

These nutrient-dense smoothies bring antioxidants, omega-3s, and fiber to help fuel your morning. This easy paleo stovetop frittata features cherry tomatoes and our custom-made (and dairy-free) basil pesto. It’s ready in about 10 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.
  • Mango-matcha smoothies
  • 1 cup almond milk
  • 1 tablespoon honey
  • 1½ cups chopped peeled mango
  • ¼ cup roasted almonds
  • 1 teaspoon black chia seeds
  • 1 teaspoon matcha
  • Arugula frittata with tomato-basil salsa
  • 3 scallions
  • 4 pasture-raised organic eggs
  • 1 ounce arugula
  • 2 ounces cherry tomatoes
  • Sunbasket basil pesto (fresh basil - walnuts - olive oil - salt)
Chef's Tip
Matcha is powdered green tea thought to have been introduced in Japan by Chinese Buddhist monks in the 12th century; in Japanese, ma means “powdered,” and cha means “tea.”

Nutrition per serving


MANGO-MATCHA SMOOTHIES: Protein: 7g (14% DV), Fiber: 5g (20% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3.5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 220mg (9% DV), Carbohydrates: 31g (10% DV), Total Sugars: 23g, Added Sugars (Honey; almond milk contains trace amounts of organic cane sugar): 8g (16% DV). Not a significant source of trans fat.
Contains: Tree nuts.

ARUGULA FRITTATA WITH TOMATO-BASIL SALSA: Protein: 13g (26% DV), Fiber: 2g (8% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 310mg (103% DV), Sodium: 560mg (23% DV), Carbohydrates: 4g (1% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, eggs.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Blend the ingredients

In a blender, combine the almond milk, honey, mango, almonds, chia seeds, matcha, and 1 cup ice. Season lightly with salt and blend until smooth.

Serve

Pour into glasses and serve.

1

Prep the frittata ingredients

  • Trim the root end from 1 scallion; thinly slice the scallion, keeping the white and green parts separate. Set aside the green parts for garnish. Save the remaining scallions for another use.
  • 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 until hot but not smoking. Stir in the white parts of the scallion and cook until just starting to soften, about 30 seconds. Stir in the arugula, season with salt, and cook until just wilted, about 30 seconds. 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. Remove from the heat.
While the frittata cooks, prepare the tomato-basil salsa.

3

Make the tomato-basil salsa

  • Cut the cherry tomatoes in half.
In a small bowl, stir together the tomatoes and basil pesto.

Serve

Cut the frittata into wedges and transfer to individual plates. Garnish with the tomato-basil salsa and the green parts of the scallion and serve.
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