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

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

Instructions

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

Wash produce before use

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.

Serve

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.

Serve

Pour into glasses and serve.

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

Name: Roasted red pepper and spinach frittata with arugula pesto & Orange-almond smoothies
Cook time: 5 min
Yield: 2
Ingredients: ROASTED RED PEPPER FRITTATA; 2 ounces roasted red peppers; 4 pasture-raised organic eggs; 2 ounces baby spinach; Sunbasket arugula pesto (arugula - walnuts - fresh garlic - olive oil - salt); ORANGE-ALMOND SMOOTHIES; 2 oranges; 1 cup coconut milk; Maple-vanilla blend (maple syrup - vanilla extract); ¼ cup almonds

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

2 Servings, 650 Calories/Serving

5–15 Minutes

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.

ROASTED RED PEPPER FRITTATA
2 ounces roasted red peppers
4 pasture-raised organic eggs
2 ounces baby spinach
Sunbasket arugula pesto (arugula - walnuts - fresh garlic - olive oil - salt)
ORANGE-ALMOND SMOOTHIES
2 oranges
1 cup coconut milk
Maple-vanilla blend (maple syrup - vanilla extract)
¼ cup almonds

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

Instructions

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

Wash produce before use

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

Serve

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.

Serve

Pour into glasses and serve.

Instructions

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

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

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In your bag

Instructions