Spinach Millet Egg Bake
This delightful millet and spinach frittata is a flavorful and nutritious dish perfect for any time of day. The fluffy eggs encase the savory millet and vibrant spinach, with a hint of fresh herbs and smoky gouda adding an extra layer of deliciousness. Enjoy every forkful of this satisfying frittata straight from the oven to your plate.
— Constant Cookbook
Ingredients
- ½ cup uncooked millet
- 1½ cups water
- ½ teaspoon salt
- 1 cup roughly chopped spinach
- 4 eggs
- 1 cup milk
- ¼ teaspoon salt
- 1 teaspoon fresh thyme
- 2 tablespoon fresh chives
- 2 slices of smoked gouda
Instructions
- In a medium pot over low heat, add millet to lightly toast for 2-3 minutes. Pour in 1 1/2 cups water and a small pinch of salt, bring to a boil, and reduce to a simmer. Cook until water is absorbed, 15-20 minutes.
- Preheat oven to 375˚.
- Combine millet, spinach, Toss millet and spinach together and place in a 8x8 or 9x9 baking pan. Whisk together eggs, milk, salt, and dill. Pour over spinach/millet mixture and lightly smash millet down until covered by eggs.
- Place cheese on top and lightly press down again. Bake for 25-30 minutes until the egg mixture has set and puffed up.
Cook Time
30M
Prep Time
PT10M
Yield
1-2
Comments
No comments found.