Tomato-feta scramble with basil & Peach-kale smoothies

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

Tomato-feta scramble with basil & Peach-kale smoothies

Two Breakfasts

Tomato-feta scramble with basil & Peach-kale smoothies

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 540 Calories/Serving

5–15 Minutes

Scrambled eggs taste so much better stirred with halved fresh cherry tomatoes, coarsely chopped basil, and crumbled feta.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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

Nutrition per serving

TOMATO-FETA SCRAMBLE WITH BASIL: Calories: 250, Protein: 14g (28% DV), Fiber: 1g (4% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 6g (30% DV), Cholesterol: 325mg (108% DV), Sodium: 540mg (23% DV), Carbohydrates: 3g (1% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, eggs

PEACH-KALE SMOOTHIES: Calories: 290, Protein: 9g (18% DV), Fiber: 10g (40% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 350mg (15% DV), Carbohydrates: 37g (12% DV), Total Sugars: 25g, Added Sugars (Honey; Almond milk may contain trace amounts of organic cane sugar): 9g (18% DV). Not a significant source of trans fat. Contains: tree nuts


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

Wash produce before use


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 small bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.


Cook the scramble

In a medium frying pan over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the eggs and cook, stirring gently, until the eggs have just started to set, 1 to 2 minutes. Stir in the tomatoes, basil, and feta and cook, stirring gently, until the eggs are just set but still moist, about 1 minute longer.


Transfer the scramble to individual plates and serve.


Prep the peaches

  • Cut the peaches in half and remove the pits; cut the fruit into ½-inch-thick wedges.


Blend the ingredients

In a blender, combine the almond milk, honey, peaches, kale, almonds, chia seeds, cinnamon, and 1 cup ice. Season lightly with salt and blend until smooth.


Pour into glasses and serve.