Goan Egg and Coconut Frittata with Fresh Coriander

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Goan-style frittata combining eggs, fresh coconut, and fragrant coriander, cooked gently to a fluffy texture. This Indian-inspired recipe, ready in about 25 minutes, combines large eggs, fresh grated coconut, onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crack 6 large eggs into a large bowl. Add 1/3 cup fresh grated coconut, 1 small finely chopped onion, 1 finely chopped green chili, 1/4 cup chopped fresh coriander leaves, 1/4 tsp turmeric powder, and 1 tsp salt. Beat gently until combined but still slightly chunky.
  2. Step 2: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Pour the egg mixture evenly into the pan.
  3. Step 3: Cook gently for 6-7 minutes without stirring until the edges begin to set and the bottom is golden.
  4. Step 4: Carefully flip the frittata using a large spatula or invert onto a plate and slide back into the pan to cook the other side for 4-5 minutes until fully set and lightly browned.
  5. Step 5: Remove from heat and let rest for 2 minutes before slicing. Serve warm with crusty bread or as a protein-rich breakfast.

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