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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