Red Snapper Frittata Recipe
This red snapper frittata recipe combines tender chunks of snapper with eggs, melted cheese, and roasted vegetables for a rich, oven-finished brunch dish. Featured on Fish the Dish, this savoury frittata is topped with golden Gruyère and served alongside smoky grilled green onions for extra depth and flavour.
The Inspiration
Frittatas are a staple of Italian-inspired home cooking, known for their versatility and ability to transform simple ingredients into a satisfying, protein-rich dish. This seafood variation elevates the classic frittata by incorporating red snapper, adding a delicate sweetness and flaky texture that pairs beautifully with eggs.
On Fish the Dish, Spencer Watts often focuses on layering flavour through texture, heat, and contrast. This recipe reflects that approach by combining soft eggs, tender fish, creamy cheese, and smoky vegetables into one cohesive dish.
Perfect for brunch, lunch, or a light dinner, this frittata is both comforting and elegant—showcasing how seafood can seamlessly fit into classic egg-based recipes.
Ingredients
Grilled Green onions
- 2 bunches green onions, whole
- 2 tablespoons (30ml) olive oil
- Salt and pepper, to taste.
Method
- 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 2-3 minutes.
- Flip and cook for another 2-3 minutes.
- Repeat this process until all sides of the green onions have charred marks.
- Remove from the heat and reserve for plating.
Ingredients
Red Snapper Frittata
- 8 large eggs
- ½ pound (225 grams) red snapper fillets, cut into cubes
- ½ cup (120ml) whole milk
- ¾ cup of small bocconcini cheese pearls, cut in halves
- ¾ cup (160ml) cherry or grape tomatoes
- 1 cup (240ml) shredded Gruyere cheese
- ½ red bell pepper, diced
- ½ red onion, diced
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) butter
- Salt and pepper, to taste
Method
- 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 2-3 minutes, until onions are soft.
- Add tomatoes and peppers and cook for 1-2 minutes.
- Reduce heat to medium-low, and add butter.
- Add egg mixture and bocconcini pearls.
- Cook for 3-4 minutes, until the edges of the frittata are cooked.
- Sprinkle Gruyere cheese over the frittata.
- Place frittata in oven to broil for 4-5 minutes.
- The cheese should be golden brown and the center of the frittata should have set.
- Remove from the oven and cut into 4 wedges.
- Serve hot alongside grilled green onions.
Serving Suggestions
This red snapper frittata is ideal for brunch gatherings, weekend breakfasts, or light dinners when you want something hearty yet elegant. Its combination of seafood, eggs, and cheese makes it filling enough to stand on its own.
Serve alongside the smoky grilled green onions for contrast in texture and flavour. A simple side salad or fresh greens can also lighten the plate and balance the richness of the frittata.
For brunch service, pair with fresh fruit, toasted bread, or roasted potatoes for a complete spread. The dish also works well with light sauces such as herb yogurt or a squeeze of lemon for added brightness.
Final Thoughts
This red snapper frittata recipe is a comforting yet elevated dish that transforms simple ingredients into a flavourful, satisfying meal. The tender fish, creamy eggs, and melted cheese create a rich base, while grilled green onions add smoky contrast.
What makes this recipe stand out is its balance of textures—soft, creamy, flaky, and slightly charred—all coming together in one cohesive dish. It’s both rustic and refined, making it suitable for casual meals or entertaining.
On Fish the Dish, this recipe highlights how seafood can be seamlessly integrated into everyday comfort foods like frittatas, elevating them with fresh ingredients and smart technique.