Red snapper frittata with grilled green onions
Ingredients
Grilled green onions:
- 2 bunches green onions, whole
- 2 tablespoons (30 milliliters) olive oil
- Salt and pepper, to taste.
Red snapper frittata:
- 8 large eggs
- 225 grams red snapper fillets, cut into cubes
- 1/2 cup (120 milliliters) whole milk
- 3/4 cup of small bocconcini cheese pearls, cut in halves
- 3/4 cup (160 milliliters) cherry or grape tomatoes
- 1 cup (240 milliliters) shredded Gruyere cheese
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) butter
- Salt and pepper, to taste
Directions
- Cut both ends off the green onions.
- Coat green onions with olive oil and season with salt and pepper.
- Heat grill pan over high heat.
- Place green onions on hot grill pan and cook for two to three minutes.
- Flip and cook for another two to three minutes.
- Repeat this process until all sides of the green onions have charred marks.
- Remove from the heat and reserve for plating.
Red snapper frittata:
- Preheat oven to high broil.
- Whisk eggs, milk, salt and pepper in a mixing bowl and set aside.
- Heat oil in a cast iron pan over medium heat.
- Add onions and red snapper and cook for two to three minutes, until onions are soft.
- Add tomatoes and peppers and cook for one to two minutes.
- Reduce heat to medium-low, and add butter.
- Add egg mixture and bocconcini pearls.
- Cook for three to four minutes, until the edges of the frittata are cooked.
- Sprinkle Gruyere cheese over the frittata.
- Place frittata in oven to broil for four to five minutes.
- The cheese should be golden brown and the center of the frittata should have set.
- Remove from the oven and cut into four wedges.
- Serve hot alongside grilled green onions.
