Recipe: Spring Rooibos Frittata

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Spring is finally here! That means more sun, fresh veggies, and brunch weather. This frittata will serve your whole crew or can be perfect for two with leftovers for dinner. Infused with a touch of Rooibos tea, it offers a herbal twist on a traditional dish. Pair it with a simple salad of spring mix greens, carrots, and tomato topped with a Rooibos Balsamic Vinaigrette for a complete meal. Don’t forget the iced tea!

Ingredients:
Rooibos infused olive oil:
– 1/4 cup olive oil
– 2 tea bags Rooibos

Frittata:
– 2 Tbsp Rooibos infused olive oil
– 1/2 onion, sliced
– 1 1/2 cup spinach, chopped
– 1 cup sliced mushrooms
– 6-8 eggs
– 1/2 cup crumbled feta cheese
– salt
– pepper
– 1 tsp oregano

Instructions:
1. To make the Rooibos olive oil, heat oil in a saucepan to 150 degrees, stirring occasionally to not burn the oil. Remove from heat, add tea bags and steep until you’re ready to use.
2. In a 10 inch cast iron or non-stick skillet, heat 2 Tbsp of Rooibos olive oil on medium high heat.
3. Add sliced onion and 1/2 tsp salt and pepper. Cook until softened, about 5 minutes.
4. Lower heat, add spinach and mushrooms, cook until spinach has wilted and there’s little moisture left in the pan.
5. Meanwhile, beat eggs in a separate bowl, stir oregano and feta into eggs.
6. Pour egg mixture into cast iron, use a spatula to even out the vegetables if necessary.
7. Cook until eggs are set and firm all the way though.
8. OPTIONAL: If you’re using a cast iron or oven-safe pan, you can finish setting the eggs and brown the top of the frittata briefly in the oven. Pre-heat your oven to 350 degrees and place frittata on the top rack for 3 minutes.
Serves 6

Rooibos Balsamic Vinaigrette:
Ingredients:
– 2 Tbsp Rooibos olive oil
– 1 Tbsp balsamic vinegar
– Garlic Powder, Salt & Pepper to taste

Instructions:
1. Combine all ingredients in a mason jar and shake!
2. Toss with your favorite salad veggies and greens.

 

Herbal Iced Tea: Berry Peach Rooibos

rooibospeachberry4First up for our month of delicious, refreshing summer time tea recipes is a fruity, cooling, Berry Peach Rooibos iced tea!
Rooibos is a fantastic caffeine-free option for kids and adults alike. Sweet summer fruits pair perfectly with the vanilla and honey notes of rooibos. This iced tea calls for relaxing on the porch with family on a hot summer day.

Berry Peach Rooibos Iced Tea

Ingredients:
– 4 Rooibos tea bags
– 4 cups of water
– 1 peach, thinly sliced
– 1 cup fresh blueberries
– 1 1/2 -2 tbsp honey (or to taste)
– ice

Instructions:
1. Start by boiling fresh, filtered water.
2. Place the tea bags in a heat safe measuring cup and pour 1 cup of boiled water over the tea bags; steep for 5 minutes.
3. Remove the tea bags and add the honey to the hot tea, stir until the honey is dissolved.
4. Put the peach slices and blueberries in the bottom of a pitcher and pour in the tea and honey concentrate.
5. Add the remaining 3 cups of water, make sure it is tepid or cool, not hot!
6. Stir up the fruit and tea to combine.
For a stronger fruit infusion, refrigerate at least an hour before serving. Serve over ice.
Makes approximately four 8 oz servings.

Make delicious iced tea all summer long with our easy guide here!