Red snapper frittata with grilled green onions

By Spencer Watts
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SERVES
4
TOTAL TIME

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

  1. Cut both ends off the green onions.
  2. Coat green onions with olive oil and season with salt and pepper.
  3. Heat grill pan over high heat.
  4. Place green onions on hot grill pan and cook for two to three minutes.
  5. Flip and cook for another two to three minutes.
  6. Repeat this process until all sides of the green onions have charred marks.
  7. Remove from the heat and reserve for plating.

Red snapper frittata:

  1. Preheat oven to high broil.
  2. Whisk eggs, milk, salt and pepper in a mixing bowl and set aside.
  3. Heat oil in a cast iron pan over medium heat.
  4. Add onions and red snapper and cook for two to three minutes, until onions are soft.
  5. Add tomatoes and peppers and cook for one to two minutes.
  6. Reduce heat to medium-low, and add butter.
  7. Add egg mixture and bocconcini pearls.
  8. Cook for three to four minutes, until the edges of the frittata are cooked.
  9. Sprinkle Gruyere cheese over the frittata.
  10. Place frittata in oven to broil for four to five minutes.
  11. The cheese should be golden brown and the center of the frittata should have set.
  12. Remove from the oven and cut into four wedges.
  13. Serve hot alongside grilled green onions.

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