Two breakfasts: Tomato-feta scramble & Peach-kale smoothie

Vegetarian, Gluten Free, Soy Free

2 Servings, 490 Calories/Serving

15 Minutes

Ingredients

  • EGGS
  • ¼ pound cherry tomatoes
  • Fresh basil
  • 4 pasture-raised organic eggs
  • 1½ ounces crumbled feta
  • SMOOTHIE
  • 2 peaches
  • 1 cup Pacific Foods almond milk
  • ¼ pound baby kale
  • ¼ cup almonds
  • 2 tablespoons black chia seeds
  • ½ teaspoon cinnamon
  • 1 tablespoon honey

Instructions

1

Prep the ingredients

  • Cut the cherry tomatoes in half.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Crack the eggs into a bowl. Season with salt and pepper. With a whisk or fork, lightly beat them.

2

Cook the eggs

In a pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Pour in the eggs and cook, stirring gently, until starting to set, 1 to 2 minutes.
Stir in the tomatoes, basil, and feta cheese, and cook until the eggs are set but still moist, 1 to 2 minutes longer.

3

Serve

Transfer the eggs to individual plates and serve.

1

Make the smoothie

  • Cut the peaches in half, remove the pits, and coarsely chop the fruit.
In a blender, combine the almond milk with the peaches, kale, almonds, chia seeds, cinnamon, honey, and 1 cup ice. Season lightly with salt. Blend until smooth.

2

Serve

Pour the mixture into glasses and serve.

Nutrition per serving: EGGS: Calories: 210, Protein: 15 g, Total Fat: 15 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Saturated Fat: 6 g, Cholesterol: 345 mg, Carbohydrates: 4 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 540 mg
Contains: eggs, milk

SMOOTHIE: Calories: 280, Protein: 8 g, Total Fat: 12 g, Monounsaturated Fat: 4.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 0 mg Carbohydrates: 41 g, Fiber: 9 g, Added Sugar: 8 g, Sodium: 100 mg
Contains: tree nuts

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