Millet, brie + rocket frittata

Millet, brie + rocket frittata

By
From
Eat This, My Friend
Serves
4
Photographer
Jade O'Donahoo; Huw Rogers

This recipe was born from some leftover millet I had in the fridge, and it turns out that this was the perfect way to make good use of this delicious grain. As an alternative, you can substitute the millet for quinoa.

Ingredients

Quantity Ingredient
6 eggs
80ml thick cream
260g cooked millet
100g brie, roughly chopped
75g semi-dried tomatoes, chopped
handful rocket leaves, chopped

Method

  1. Preheat the oven to 180°C and grease and line a medium baking dish with baking paper.
  2. Whisk the eggs and cream together with a few pinches of salt and a grinding of pepper. Add the millet, brie, semi-dried tomatoes and rocket and stir to combine.
  3. Pour the mixture into the prepared baking dish and bake for about 30 minutes, or until the centre is just set.
  4. Serve warm or at room temperature.
  5. The frittata will keep in the fridge for up to 3 days.

Try This

  • Serve with a crunchy Apple, fennel + cabbage slaw.
Tags:
Vegetarian
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