Recipes

Looking for variety? Visit Street Breads

Font size

Posted: Aug 4, 2014 2:25 PM by Hunter Robinson
Updated: Aug 4, 2014 2:25 PM
Source: WBRZ

  Rating: 0.0 (0 votes)

Topics: Pesto, basil, Italian, Fritatta, Jason Nyberg, Nathan Ross, Street Breads

BATON ROUGE - On News 2 at Noon, we cooked up a special lunch with Nathan Ross and Jason Nyberg from Street Breads on Perkins Rd. in Baton Rouge.

Street Breads has everything from delicious sandwiches to savory salads, all made with natural ingredients that are good for you. For lunch today, Nathan and Jason whipped up an Italian Fritatta topped with Basil Pecan Pesto.

Check out the video to see how it's done:Italian Fritatta

Ingredients:
Two eggs
4 slices Red Onion
3 slices Bell Pepper
2 oz. Italian Sausage
1 pc. Of Roasted Zucchini
0.5 oz of Mozzarella
3 tsp. of Basil Pecan Pesto
Spinach
Tomatos

Recipe:
First, preheat your oven to 400 degrees. Scramble two eggs in a greased skillet. Next, add your sliced onions, bell pepper, sausage, and zucchini. Place in oven for ten minutes or until cooked thoroughly. Apply cheese to fritatta when you remove it from the oven.
Dress your favorite bread with the pesto, spinach, and tomatos. Fold over your fritatta and lay on the bread.

Basil Pecan Pesto:

Ingredients:
2 oz Basil
12 ozPecans
6.5 oz Olive Oil
2 oz Garlic
Pinch Orange Zest
Dash Orange Juice
2 tablespoons Salt

Recipe:
Blend Pecans,orange juice, and zest until slightly chunky. Pour the pecan mixture into a bowl. Next, blend garlic, salt, basil and olive oil until completely puree. Pour basil mixture into bowl and mix with pecans until thouroughly mixed. Serve on your favorite sandwich or pasta

Most Popular