Zucchini and leek frittata with carrots

Ingredients for 4 servings:

• 50 g golden millet
• 2 stalk(s) leeks
• 2 small zucchini
• 2 carrots
• 1 tsp spice mix (vegetable spice mix), or curry or similar
• 3 tbsp olive oil
• some sea salt or herb salt
• Pepper, white
• Nutmeg, freshly grated
• 5 m.-sized eggs
• 2 tbsp milk or water/cream mixture
• 2 tbsp Parmesan, grated or other hard cheese
• 2 tbsp sliced ​​cheese, diced, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with golden millet and Parmesan

Wash and chop the leeks, zucchini, and carrots. Cook the millet in at least twice the amount of water and set aside. Golden millet only cooks in 10 minutes and doesn’t need to soak. The millet adds more filling flavor to the dish, but can also be omitted. Heat 1 tablespoon of olive oil in a sufficiently large pan and sauté the vegetables for about 5 minutes. Mix the vegetables and millet in a bowl, season with spices. Crack the eggs and mix with the milk. Pour into the heated pan, spread the vegetables into the egg mixture with a spoon, and let the dish set over moderate heat. Tilt the pan occasionally and lift the bottom of the frittata with a spatula to allow the still-liquid egg mixture to run underneath. Just before serving, sprinkle the grated cheese and, if using, the semi-hard cheese cubes over the top. Cut into pieces and serve. Serve with a green salad. The frittata also tastes good cold. In summer it is also ideal for brunch or a picnic.