Red Snapper Frittata with Grilled Green Onions

Ease of preparation rating: Easy.

Yield:  4 servings.

Grilled Green onions

Ingredients:

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.

Red Snapper Frittata

Ingredients:

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.