Japanese Coconut Frittata
A unique Japanese-inspired twist on the classic Italian frittata, featuring coconut milk and Japanese flavors.
Ingredients
- ●1 can (14 fl oz) coconut milk
- ●1 frittataItalian-style eggs
- ●1 tsp aromaticGround ginger
- ●1 tsp citrusChopped green onions
- ●1 tsp italianChopped fresh basil
- ●2 tsp sushi rice vinegar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Whisk together coconut milk, eggs, aromatic, citrus, italian, salt, and black pepper.
- 3
3. Heat a 9-inch (23 cm) oven-safe skillet over medium heat.
- 4
4. Add a small amount of oil to the skillet and swirl to coat.
- 5
5. Pour the egg mixture into the skillet and cook for 2-3 minutes.
- 6
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and the center is set.
- 7
7. Remove the skillet from the oven and let it cool for 5 minutes.
- 8
8. Use a spatula to loosen the edges of the frittata from the skillet.
- 9
9. Slide the frittata onto a serving plate and garnish with additional citrus, if desired.
- 10
10. Slice the frittata into wedges and serve.