Go Back
frittata
Anna Lewandowska

Millet frittata with vegetables

A baked frittata of four eggs with cooled cooked millet, stewed courgette, onion and spinach, cherry tomatoes and dried tomatoes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 50 g millet groats
  • 4 eggs
  • 1 small zucchini
  • 1/2 red onion
  • 8 cherry tomatoes
  • 6 dried tomatoes
  • 2 handfuls spinach
  • 1 tablespoon clarified butter
  • a pinch of turmeric
  • a pinch of sea salt
  • a pinch of black pepper

Method
 

  1. Rinse the millet groats under cold running water, cook them following the packet and leave them to cool completely.
    frittata
  2. Melt the clarified butter in a pan, add the chopped onion, then the courgette cut into halved slices and the spinach, and stew for 5 minutes until the liquid has evaporated.
    frittata
  3. Halve the cherry tomatoes and cut the dried tomatoes into strips.
    frittata
  4. Whisk the eggs with the spices until just even, then combine them with the vegetables and the cooled millet.
    frittata
  5. Transfer the mixture to an ovenproof dish and bake for 30 minutes at 180 C (350 F), until the middle no longer wobbles.
    frittata
  6. Let the frittata stand for 10 minutes before slicing.
    frittata

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.