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Tomato-feta scramble with basil & Peach-kale smoothies

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

Two Breakfasts

Tomato-feta scramble with basil & Peach-kale smoothies

Gluten-Free, Vegetarian, Soy-Free

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • TOMATO-FETA SCRAMBLE WITH BASIL
  • 3 ounces cherry tomatoes
  • Fresh basil
  • 4 pasture-raised organic eggs
  • 1½ ounces crumbled feta
  • PEACH-KALE SMOOTHIES
  • 2 peaches
  • 1 cup almond milk
  • 1 tablespoon honey
  • ¼ pound baby kale
  • ¼ cup almonds
  • 2 tablespoons black chia seeds
  • ½ teaspoon cinnamon

Chef's Tip

A pinch of salt brings out the sweetness of the peaches and mellows the slightly bitter taste of the kale.

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

Instructions

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

Wash produce before use

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

2

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.

3

Serve

Transfer the scramble to individual plates and serve.

1

Prep the peaches

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

2

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.

3

Serve

Pour into glasses and serve.

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