In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spinach-feta scramble & Cinnamon-maple overnight oats with currants
2 Servings, 730 Calories/Serving
Scrambled eggs taste even better (and are better for you) with diced tomatoes, spinach, crumbled feta, and warmed pita breads.
In your bag
- SPINACH-FETA SCRAMBLE
- 4 pasture-raised organic eggs
- ⅓ cup diced tomatoes
- ½ teaspoon dried oregano
- 2 ounces baby spinach
- 2 whole wheat pita breads
- 3 tablespoons crumbled feta
- CINNAMON-MAPLE OVERNIGHT OATS WITH CURRANTS
- 1 cup almond milk
- 1 tablespoon pure maple syrup
- 1 cup old-fashioned oats
- ¼ cup currants
- 3 tablespoons roasted almonds
- ½ teaspoon cinnamon
For even creamier, cheesier eggs, instead of sprinkling the feta on top, stir the cheese in with the eggs when you pour them into the pan; the crumbles will start to melt as the eggs scramble.
SPINACH-FETA SCRAMBLE: Calories: 330, Protein: 17g (34% DV), Fiber: 3g (12% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 325mg (108% DV), Sodium: 700mg (29% DV), Carbohydrates: 21g (7% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, wheat, eggs.
CINNAMON-MAPLE OVERNIGHT OATS WITH CURRANTS: Calories: 400, Protein: 10g (20% DV), Fiber: 9g (36% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 62g (21% DV), Total Sugars: 23g, Added Sugars (Maple syrup): 6g (12% DV). Not a significant source of trans fat. Contains: tree nuts.
Wash produce before use
Prep and cook the eggs
- Crack the eggs into a medium bowl; season with salt and pepper and lightly beat.
While the tomatoes and eggs cook, warm the pita breads.
Warm the pita breads
Prep the oats
In a medium bowl or jar, combine the almond milk and maple syrup, stirring to dissolve the syrup. Add the oats, currants, and cinnamon, season lightly with salt, and stir to combine. Cover and refrigerate overnight.
Prep the topping; finish the oats
- Coarsely chop the almonds.