Crispy on the outside and cheesy on the inside, this sizzling skillet fonio galette is so satisfying for breakfast, lunch, or dinner. The variations are endless: add sautéed veggies like onions + zucchini, top with a fried egg, or sub in vegan butter and cheese to make dairy-free!
10 Min Prep
35 Min Cook
6 Servings
by: Yolele
Ingredients
- 4 tablespoons unsalted butter
- ½ cup thinly sliced shallots
- 1 ½ cups dry Yolélé fonio
- 2 cups vegetable broth
- salt and pepper
- 4 large eggs
- 2 shredded Gruyère cheese
- 2 tablespoons olive oil
Preparation
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Step 1
In a large saucepan, melt 2 tablespoons of butter.
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Step 2
Add the shallots and cook over medium high heat, stirring until softened, about 2 minutes.
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Step 3
Add the fonio and continuously stir for 2 minutes.
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Step 4
Add the broth and a pinch of salt, bring to boil and then cover. Remove from heat and let stand for 5 minutes.
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Step 5
Preheat the oven to broil.
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Step 6
Fluff the fonio mixture with a fork and transfer to a bowl to allow to cool until room temperature, about 10 minutes.
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Step 7
Stir in the eggs and cheese in the fonio mixture, and season with salt and pepper.
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Step 8
In a large, nonstick skillet, heat 1 tablespoon of the butter and the olive oil over medium heat.
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Step 9
Spread the fonio mixture evenly in the skillet. Dot with the remaining 1 tablespoon of butter and cook over medium-high heat until lightly browned on the bottom, about 5 minutes.
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Step 10
Place the skillet in the oven and broil for about 5-8 minutes, until golden and sizzling on top.
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Step 11
Take out of the oven and invert the galette onto a large plate. Cut into wedges and serve.
Shop the Products
In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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