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.

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

Two Breakfasts

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

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

2 Servings, 650 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.
  • 2 ounces roasted red peppers
  • 4 pasture-raised organic eggs
  • 2 ounces baby spinach
  • Sunbasket 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

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


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.


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.