July 14, 2020 by Zoey Gong
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!
- 4 tablespoons unsalted butter
- 1/2 cup thinly sliced shallots
- 1 1/2 cups dry Yolélé fonio
- 2 cups vegetable broth
- salt and pepper
- 4 large eggs
- 2 shredded Gruyère cheese
- 2 tablespoons olive oil
- 01 .
In a large saucepan, melt 2 tablespoons of butter.
- 02 .
Add the shallots and cook over medium high heat, stirring until softened, about 2 minutes.
- 03 .
Add the fonio and continuously stir for 2 minutes.
- 04 .
Add the broth and a pinch of salt, bring to boil and then cover. Remove from heat and let stand for 5 minutes.
- 05 .
Preheat the oven to broil.
- 06 .
Fluff the fonio mixture with a fork and transfer to a bowl to allow to cool until room temperature, about 10 minutes.
- 07 .
Stir in the eggs and cheese in the fonio mixture, and season with salt and pepper.
- 08 .
In a large, nonstick skillet, heat 1 tablespoon of the butter and the olive oil over medium heat.
- 09 .
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.
- 10 .
Place the skillet in the oven and broil for about 5-8 minutes, until golden and sizzling on top.
- 11 .
Take out of the oven and invert the galette onto a large plate. Cut into wedges and serve.