Light Spring Frittata


We're using fresh herbs from the farm and our French mustard and herb blend to create a delicious and aromatic frittata, perfect for spring brunches. Goat cheese helps add a rich and creamy feel without adding too much extra fat, keeping it nice and light, but still completely satisfying.

Check out Chef Eddie showing us how it's done at the Wainer Family Farm.


Light Spring Frittata



2 T Olive Oil

1 C White Onion / grated

¾ C Red Creamer Potatoes / grated

¾ C Purple Creamer Potatoes / grated

1 C Baby Arugula

12 Egg Whites / beaten

½ C Southcoast Farms® Soft Unripened Goat Cheese

1 T Jansal Valley® French Mustard & Herb Blend

2 t Kosher Salt

1 t Black Pepper



In a cast iron or heavy bottomed, oven-safe skillet, sweat onions in olive oil until fragrant and mostly translucent. Add grated potatoes and sauté for an additional two minutes, to slightly soften. Remove skillet from heat and add egg whites. Fold in baby arugula and mustard & herb blend. Season with salt & pepper to taste. Place spoonfuls of fresh goat cheese on top.

Place skillet in oven and bake for 20-30 minutes or until egg whites have completely set and top is slightly browned.

Garnish with more baby arugula and a drizzle of olive oil.

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Asparagus Fritters with Egg, Micro greens & Lemon Oil from The Coastal Table

"These rustic style fritters (or cakes) are easy to prepare and perfect when topped with a runny egg, which helps to make a sauce. Nutrient-packed micro greens and a burst of citrus round it all out."

- Karen J. Covey, The Coastal Table


Asparagus Fritters with Eggs, Micro Greens & Lemon Oil from The Coastal Table



1 bunch Fresh Asparagus / shredded

2 Green Onions / thinly sliced

2 cloves Garlic / minced

2 T Flour

¼ C Parmigiano-Reggiano / freshly grated

2 Large Eggs / beaten

¾ C Breadcrumbs / plain

Kosher Salt / to taste

Freshly Ground Black Pepper / to taste

Vegetable Oil / for frying

4 Poached Eggs / for serving

Micro Parsley or other Micro Greens / for garnish

Fondo di Toscana® Lemon Oil / for drizzling



In a large bowl, combine asparagus, green onions, garlic, flour, and Parmigiano-Reggiano.

Add eggs and combine, followed by breadcrumbs. Season with salt and pepper and mix well. Using ½ cup measure, scoop mixture out into 6 equal portions onto a baking sheet. Press each slightly to flatten. Cover with plastic wrap and chill for 1 hour.

In a large nonstick pan, add 1 tablespoon oil and place pan over medium heat.

Place asparagus fritters (in batches) in pan, and press down slightly on each one. Cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined plate and continue with remaining fritters.

Divide asparagus fritters among serving plates and top each with a poached egg, a bit of micro parsley (or micro greens) and a drizzle of lemon oil. Season with salt and pepper and serve immediately.

Cook's note: To shred asparagus, simply use the large holes of a box grater. You can do a few stalks at a time, depending on thickness of asparagus. It's important to go slowly and to press asparagus at an angle as you go.

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Espellette Pepper Deviled Eggs

Espelette Pepper Deviled Eggs

The Deviled Egg is a classic finger food that's friendly, versatile and nostalgic. You're often reminiscing about a family recipe with just one bite. Whether you prefer a simple preparation or something a bit more inspired, there's little surprise as to why they have a cult following. 

For our version, we added Espellette Pepper Powder for a slight smoke that plays off the creamy center. The micro radish greens finish it off with a tender crunch. 


Espellete Pepper Deviled Eggs


8 Eggs

½ C Crème Fraîche

4 T Jansal Valley® Espelette Pepper Powder / divided

Salt & Pepper / to taste

½ C Micro Radish Greens



Hard boil eggs. Cut in half and reserve yolks in separate bowl.

In separate bowl with egg yolks, add crème fraîche and 2 T espelette pepper. Season with salt & pepper to taste and mix thoroughly.

Fill each hardboiled egg white with seasoned yolk mixture.

Sprinkle with remaining espelette pepper, garnish with micro radish greens, and enjoy!