Posted: Aug 4, 2014 2:25 PM by Hunter Robinson
Updated: Aug 4, 2014 2:25 PM
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
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
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:
2 oz Basil
6.5 oz Olive Oil
2 oz Garlic
Pinch Orange Zest
Dash Orange Juice
2 tablespoons Salt
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