Two Breakfasts

Mixed-berry smoothie bowls & Basil and summer squash frittata


2 Servings, 460 Calories/Serving

5 – 15 Minutes


  • 6 ounces strawberries
  • 1 tablespoon flax seeds
  • 1 cup almond milk
  • 1 tablespoon honey
  • 3 ounces blueberries
  • ½ cup coconut-almond granola (can contain soy)
  • 1 yellow squash
  • 4 pasture-raised organic eggs
  • Fresh basil
  • ¼ cup crumbled goat cheese



Prep the smoothie ingredients

  • Remove the green hulls from the strawberries; cut the strawberries in half.
  • Divide the flax seeds into two equal portions, one for the smoothies and one for garnish.


Blend the smoothies

In a blender, combine the almond milk, honey, blueberries, strawberries, half the flax seeds, and 1 cup ice. Season lightly with salt and blend until smooth.



Pour into individual bowls, top with the granola and the remaining flax seeds, and serve.


Prep and cook the squash

  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a small frying pan over medium-high heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Spread the squash evenly over the bottom of the pan, season with salt, and cook, stirring occasionally, until just softened, 2 to 3 minutes.
While the squash cooks, prepare the remaining ingredients.


Prep the remaining ingredients; cook the frittata

  • Crack the eggs into a medium bowl, season with salt and pepper, and lightly beat with a whisk or fork until blended.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Divide the goat cheese into two portions; set aside half for the garnish.
Pour the eggs into the pan, then stir in the basil and half the goat cheese. Reduce the heat to medium-low, cover, and cook until the eggs are set, 3 to 5 minutes. Remove from the heat and season the frittata with pepper.



Cut the frittata into wedges and transfer to individual plates. Sprinkle with the remaining goat cheese and serve.

Nutrition per serving:
MIXED-BERRY SMOOTHIE BOWLS: Calories: 260, Protein: 5g (10% DV), Fiber: 6g (24% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 350mg (15% DV), Carbohydrates: 44g (15% DV), Total Sugars: 25g, Added Sugars: 9g (18% DV). Not a significant source of trans fat.
Contains: tree nuts, soy.

BASIL AND SUMMER SQUASH FRITTATA: Calories: 200, Protein: 14g (28% DV), Fiber: 2g (8% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 325mg (108% DV), Sodium: 420mg (18% DV), Carbohydrates: 4g (1% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, eggs.

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