Mixed-berry smoothie bowls & Basil and summer squash frittata

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

Mixed-berry smoothie bowls & Basil and summer squash frittata

Two Breakfasts

Mixed-berry smoothie bowls & Basil and summer squash frittata


2 Servings, 460 Calories/Serving

5–15 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.
  • 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

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.


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

Wash produce before use


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.