For faster morning meal prep, cook the millet up to two days in advance. This dish also works as a muscle-building dinner option. Reheat leftovers in the microwave at medium power.
Nutrition Bonus
Gluten-free millet delivers high amounts of thiamin, a B vitamin needed for energy production in the body.
Ingredients
1/2 cup millet
salt and pepper
4 eggs (large)
3 cups baby spinach
1 orange bell pepper (chopped)
1 tsp fresh thyme (optional)
1/2 cup grated cheddar cheese
1/4 cup sour cream
2 scallions (sliced)
hot sauce
Directions
Place millet, 1 cup water, and a couple pinches of salt in a small saucepan. Bring to a boil, reduce heat to medium-low, and simmer while covered for 20 minutes, or until millet is tender and water has absorbed. Set aside covered for 5 minutes and then fluff with a fork.
Crack eggs into a bowl, season with salt and pepper, and gently whisk together. Stir in tomatoes, spinach, bell pepper, and thyme. Pour eggs into a cold greased skillet and turn heat to medium. Cook, stirring frequently, until small, creamy egg curds form. Stir in cheese and millet and remove from heat. Serve with sour cream, scallions, and hot sauce.
