Saturday, January 16, 2010

Green Onion Coconut Lemon Frittata

1 bunch green onions
6 eggs, beaten
1/4 cup large flake coconut
1 tsp lemon zest
olive oil

Slice the green onions with scissors, on an angle. Put the white part in one bowl and the green parts in another.

Heat 2 T olive oil in a skillet. Saute the white part of the green onions until softened. Add the coconut and lemon zest and cook briefly until the coconut starts to give off its scent. Then add the remaining green onion slices and cook a few more minutes.

Make sure everything is spread out evenly in the pan, and pour in the eggs (Pour into a spoon so as not to dislodge the onion mixture. Cook over low heat until bottom is set enough to run a spatula under. Then put pan in a 350° oven until the fritata is set.

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