Roasted red pepper and spinach frittata with arugula pesto & Orange-almond smoothies

Paleo, Gluten Free, Vegetarian, Dairy Free, Soy Free

2 Servings, 650 Calories/Serving

5 – 15 Minutes


  • 2 ounces roasted red peppers
  • 4 pasture-raised organic eggs
  • 2 ounces baby spinach
  • Sun Basket arugula pesto (arugula - walnuts - fresh garlic - olive oil - salt)
  • 2 oranges
  • 1 cup coconut milk
  • Maple-vanilla blend (maple syrup - vanilla extract)
  • ¼ cup almonds



Prep the frittata ingredients

  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Crack the eggs into a medium bowl, season with salt and pepper, and lightly beat with a whisk or fork until blended.


Cook the frittata

In a small frying pan over medium-high heat, warm 1 to 2 teaspoons butter or oil. Stir in the red peppers and spinach, season with salt and pepper, and cook until the spinach is wilted, 2 to 3 minutes.
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.



Cut the frittata into wedges, transfer to individual plates, drizzle with the arugula pesto, and serve.


Prep the oranges

  • Zest 1 orange. Using your hands or a sharp knife, peel both oranges; coarsely chop the fruit. Discard any seeds.


Blend the smoothie ingredients

In a blender, combine the coconut milk, maple-vanilla blend, almonds, orange zest and fruit, and 1 cup ice. Season lightly with salt and blend until smooth.



Pour into glasses and serve.

Nutrition per serving:
ROASTED RED PEPPER FRITTATA: Calories: 410 Protein: 18 g, Total Fat: 36 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 8 g, Saturated Fat: 6 g, Cholesterol: 450 mg, Carbohydrates: 9 g, Fiber: 2 g, Added Sugar: 0 g, Sodium: 750 mg
Contains: tree nuts, eggs

ORANGE-ALMOND SMOOTHIES: Calories: 240 Protein: 5 g, Total Fat: 13 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 28 g, Fiber: 5 g, Added Sugar (Maple Syrup): 6 g, Sodium: 180 mg
Contains: tree nuts

Similar Recipes

Bibimbap with snap peas, carrots, and fried eggs
Gluten Free, Vegetarian, Dairy Free
Black bean burrito bowls with avocado crema
Vegetarian, Gluten Free, Soy Free
Black bean tostadas with quick pickles and soft-cooked eggs
Gluten Free, Vegetarian, Soy Free