Nectarine-rhubarb smoothie & Baja omelet with guacamole and tomatoes

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

Nectarine-rhubarb smoothie & Baja omelet with guacamole and tomatoes

Two Breakfasts

Nectarine-rhubarb smoothie & Baja omelet with guacamole and tomatoes

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 630 Calories/Serving

10–20 Minutes

In these creamy yet dairy-free smoothies, tangy rhubarb balances sweet stone fruit, while flaxseeds bring the omega-3s. Our easy guacamole and some lightly dressed cherry tomatoes on top add up to a fast and satisfying start to your day.

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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 nectarines
  • 1 cup almond milk
  • 3 ounces chopped rhubarb
  • 1 tablespoon honey
  • 2 tablespoons flaxseeds
  • EGGS
  • 1 avocado
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 3 ounces cherry tomatoes
  • 4 pasture-raised organic eggs
  • 1½ ounces queso fresco

Nutrition per serving

SMOOTHIE: Calories: 210, Protein: 5g (10% DV), Fiber: 7g (28% DV), Total Fat: 4.5g (7% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 80mg (3% DV), Carbohydrates: 40g (13% DV), Total Sugars: 30g, Added Sugars (Almond milk, honey): 11g (22% DV). Not a significant source of trans fat.
Contains: tree nuts.

EGGS: Calories:410, Protein: 16g (32% DV), Fiber: 9g (36% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4.5g, Saturated Fat: 7g (35% DV), Cholesterol: 320mg (107% DV), Sodium: 460mg (19% DV), Carbohydrates: 15g (5% DV), Total Sugars: 4g, 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 nectarines

Cut the nectarines in half and remove the pits; coarsely chop the fruit.


Blend the smoothie ingredients

In a blender, combine the almond milk, nectarines, rhubarb, honey, flaxseeds, and 1 cup ice. Season lightly with salt and blend until smooth.


Pour into glasses and serve.


Prep the guacamole and tomatoes

  • Cut the avocado in half; remove the pit and scoop out the flesh.
  • Juice the lime.
  • Coarsely chop the cilantro.
  • Cut the cherry tomatoes in half.
In a medium bowl, using a fork, mash together the avocado, lime juice, and cilantro. Season to taste with salt and pepper.
In another medium bowl, toss the tomatoes with 1 teaspoon oil; season to taste with salt and pepper.


Prep and cook the eggs

  • Crack the eggs into a small bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
In a small frying pan over medium heat, warm 2 to 3 teaspoons butter or oil until hot but not smoking. Add the eggs and cook, until the eggs are just set, gently pulling the cooked eggs toward the center once or twice to allow the uncooked eggs to spread to the edge of the pan, 2 to 3 minutes. Remove from the heat, top the eggs with the guacamole, and crumble the queso fresco over the top. Gently fold to form an omelet, then cut the omelet in half.


Transfer the omelet halves to individual plates, garnish with the tomatoes, and serve.