In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tomato, kale, and goat cheese frittata with basil pistou
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 570 Calories/Serving
Inspired by the New Year and those “eat better” resolutions, Chef Brie cooks up a healthy frittata packed with rich goat cheese, sweet tomatoes, and an herbaceous pistou.
In your bag
- 1 organic red onion
- 5 ounces organic baby kale or other leafy greens
- 4 organic eggs
- 1 teaspoon red chile flakes (optional)
- 6 ounces organic grape or cherry tomatoes
- ½ cup crumbled goat cheese
- Sunbasket basil pistou (extra virgin olive oil - basil - Parmesan - garlic)
Calories 570, Total Fat 48g (62% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 315mg (105% DV), Sodium 190mg (8% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Milk, Eggs
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 and cook the onion
- Peel and thinly slice the onion. Set aside ¼ cup [½ cup] for the salad.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons butter or oil (from your pantry) until hot but not smoking. Add all except ¼ cup [½ cup] onion, season with salt and pepper, and cook, stirring occasionally, until the onion is softened and starting to caramelize, 4 to 5 minutes. While the onion is cooking, prepare the remaining frittata ingredients.
Prep the remaining frittata ingredients; cook the frittata
- Set aside half the kale for the salad.
- Crack the eggs into a medium bowl; add 2 tablespoons [¼ cup] milk or cream (from your pantry) or water and as many chile flakes as you like. Season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
To the pan with the onion, stir in the tomatoes and half the kale, season with salt and pepper, and cook over medium heat until the kale is slightly wilted, 1 to 2 minutes.
Spread the vegetables evenly over the bottom of the pan. Pour the eggs on top and sprinkle with the goat cheese. Reduce the heat to medium-low, cover, and cook without stirring until the eggs are set and the tomatoes have burst, 8 to 10 minutes. Remove from the heat and let cool for 5 minutes. Slide the frittata onto a cutting board and cut into 4 equal wedges. While the frittata is cooking and cooling, prepare the pistou and salad.
Finish the pistou; make the kale salad
In a small bowl, stir together the basil pistou and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. Transfer half the pistou to a large bowl; set aside the remaining pistou for garnish.
To the large bowl, add the remaining kale and sliced onion and toss to combine; season to taste with salt and pepper.
Transfer the frittata wedges to individual plates and top with the kale salad. Garnish with the remaining pistou and serve.
- Measure the onion.
- Divide the kale.
- Stir the pistou with oil and season.
- Assemble the salad.
- Top the frittata with the salad and pistou.