Farm-fresh eggs, newly picked herbs and seasonal produce come together in three sunny breakfast recipes, each paired with a refreshing garden-grown sip.
With chickens in the yard and more than 200 edible plant species growing throughout Dr. Amanda Pike’s Jupiter Farms food forest, inspired our breakfast with the ingredients such a productive landscape can provide. ese herb- lled omelettes and hearty frittata are accompanied by specialty drinks made with fresh fruit, cooling herbs and sparkling citrus.
Garden Greens and Herb Omelette
Ingredients • 5 large farm-fresh eggs • 1 tablespoon water • 1 packed cup baby spinach, chopped • 1 tablespoon chopped fresh basil • 1 tablespoon chopped fresh parsley • 1 tablespoon chopped fresh chives • 2 tablespoons grated Parmesan cheese • 1 tablespoon butter, divided • ¼ teaspoon sea salt • Freshly ground black pepper • Fresh herbs, for garnish
Preparation Melt half the butter in a 9-inch nonstick skillet over medium heat. Add the spinach and cook for 1 to 2 minutes, until wilted. Transfer to a cutting board, cool brie y and chop nely. Whisk the eggs with water, salt and pepper. Stir in the spinach, basil, parsley and chives. Reduce the heat to medium-low, add the remaining butter and pour in the egg mixture. Cook for 30 seconds, then gently draw the cooked edges toward the center, tilting the pan so the uncooked egg ows underneath. When the eggs are soly set, sprinkle with Parmesan. Fold the omelette into thirds and cook for 1 more minute. Transfer to a plate, cut in half and garnish with fresh herbs.
NKS & IPES
Sun-Warmed Tomato, Arugual and Goat Cheese Omelette
Ingredients • 3 large farm-fresh eggs • 1 tablespoon whole milk
Preparation Whisk the eggs with milk, chives, basil, salt and pepper. Heat the olive oil in an 8-inch nonstick skillet and cook half the tomatoes, cut side down, for 2 minutes. Transfer to a plate. Reduce the heat and melt the butter. Add the eggs, drawing the cooked edges toward the center until nearly set. Place the cooked tomatoes, half the goat cheese and a little arugula on one side. Fold and cook for 1 more minute. Toss the remaining tomatoes and arugula with lemon juice, olive oil, salt and pepper. Serve beside the omelette with the remaining goat cheese and optional crispbread.
• 1 teaspoon olive oil • 1 tablespoon butter • ½ cup cherry tomatoes, halved • 1 tablespoon chopped fresh chives • 1 teaspoon chopped fresh basil • ⅓ cup crumbled fresh goat cheese • 1 cup baby arugula, divided • 1 teaspoon fresh lemon juice • Sea salt and freshly ground black pepper
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Coastal Pearl Living - TOGETHER 41
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