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Mar112013

MUSHROOM, MILLET + LEEK FRITTATAS 

It can be tested and approved that a solid majority of our friends are either getting married or having a baby this year. I remember thinking last year that 2013 was going to be quiet on the celebratory front, but it has proven otherwise. Once we get back from our trip in April, every weekend seems to be booked with an event. Which reminds me, I need to keep my eyes peeled for dresses. It is impossible to find a dress when you really need one. It's true. In all the talk of showers, my brain starts piecing menus together. I made frittatas for a brunch shower last month. They are so perfect for feeding a group. They're inexpensive, easy to make, go well with baked goods, maybe a simple salad, fruit and mimosas. Am I selling you my shower menu? Something tells me you are familiar with the goodness that is eggs.

After yet another handful of trail mix yesterday, I huffed that I was bored of my routine foods. I go in phases, tending to burn out on something I really loved at one point. It's nice to have something at the ready for snacks or a quick meal to-go when needed. I find the lentil meatballs are good for this. I don't think I have used millet here yet, but now is as good a time as any to bring it in. It is part of one of my favorite salads from the cookbook. It is gluten free, seeing as it is actually a seed, has protein, B vitamins, fiber and is highly alkaline. You can use it anywhere you would use rice or quinoa as it takes on any flavor you'd like, much like those two will.I cook millet with a simple 2:1 ratio. It cooks quickly by bringing the rinsed grain and liquid to a boil, turn down to a simmer, cover and cook until the liquid is absorbed. Fluff, cover again and let it absorb the steam for optimum puffy texture. All said and done, the millet takes around 15 minutes. So glad to have these ready for early work days or pre-morning workout when I am easily persuaded to stay home and cook breakfast instead... which will very likely still happen.

MUSHROOM, MILLET + LEEK FRITTATAS // Makes 12

I add a bit of grain (seed) here to make them a more filling grab-n-go breakfast or snack. You could use quinoa or even rice as a substitute.

I am a big fan of sheeps feta, the conventional stuff is usually made of cows milk and doesn't hold a candle to the real thing. Yes it's a bit more expensive but a little goes a long way. Trader Joes has an excellent one from Israel in a green/yellow package.

Lastly, I'm not sure I would suggest using muffin liners, but let me know if you try. I find that with items this wet, you loose half the food getting stuck to the paper.

 

  • 9 eggs
  • 2/3 cup cooked and cooled millet
  • 1/4 cup cream or milk (coconut milk would work too)
  • 1 tsp. sea salt, divided
  • 1 tsp. fresh ground pepper
  • 1/2 tsp. red pepper flakes
  • 8 oz. mushrooms, stems removed, roughly chopped
  • 1 T. extra virgin olive oil, divided
  • 2 leeks, cleaned, halved and thinly sliced
  • 3 Tbsp. chopped chives, parlsey, thyme or mix of these (plus more for topping)
  • 8 oz. sheeps feta

 

Preheat the oven to 350'. Grease a standard muffin tin.

In a large mixing bowl, whisk together the eggs, cream, 1/2 tsp. salt, pepper and red pepper flakes until well blended. Set aside.

In a pan, preferably non stick, over medium heat, add the mushrooms and a pinch of salt. Yes, dry pan. You saute them around until they sweat off their excess water. They will release water, dry back up and THEN add 1 tsp. oil and saute another minute. Remove and set aside. Heat another tsp. olive oil in the same pan, saute the leeks with another pinch of salt for 8-10 minutes until just browned. Add the leeks to the bowl of mushrooms, add the herbs and cooked millet and stir to combine. Once the veggie mix is relatively cool, add it to the egg mixture.

Fill the muffin tins a generous 3/4 of the way full, the mixture should last you all dozen tins depending on the size of your eggs. Top each with some crumbled feta and bake on the middle rack for 18-20 minutes. The center should be slightly underdone and will finish cooking as they rest. Garnish with any remaining chopped herbs. Allow them to cool for at least ten minutes before gently twisting them from the tins. Serve with your favorite hot sauce.

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    MUSHROOM, MILLET LEEK FRITTATAS  - SPROUTED KITCHEN - A Tastier Take on Whole Foods

Reader Comments (59)

Love that you used a muffin tin for this! I'll be trying this out (soon, I hope!)

March 13, 2013 | Unregistered CommenterAmina

You make this, I'll bring the baked goods and Hugh and Gabe will spend half the day making a cup of coffee. Pretty much my perfect breakfast.

March 13, 2013 | Unregistered CommenterAshley

This is really, really, ridiculously good looking. There must be more to life than being really, really, ridiculously good looking, but who cares when you can make these?

This looks amazing! I make individual frittatas in muffin tins as well, but I stick to bell peppers, tomatoes, onions, and feta. I was tempted to drop some mushrooms into my last batch, but I didn't. I will definitely do it next time! Also, I have never worked with millet, and I am interested to see how it turns out. Thanks and I'm definitely pinning this for later!

March 13, 2013 | Unregistered CommenterDiane @ Vintage Zest

These look delicious! And yes, that sheep's milk feta from Trader Joe's is phenomenal. I have a hard time not eating all of it as soon as I get it home. I can attest to the fact that muffin liners are NO GOOD for frittatas like this. I just made some which included tomatoes, and I've had a terrible time getting the paper off without pulling apart the whole thing.

March 13, 2013 | Unregistered Commenterbecky

These look amazing! Could you substitute anything for the millet? Would other grains (barley, quinoa?) work?

March 13, 2013 | Unregistered CommenterJulia

Great idea to do these in a muffin tin! They sound awesome!

March 13, 2013 | Unregistered CommenterLittle Kitchie

Sounds delicioush! I love leeks in just about anything, so this is right up my alley :)

March 13, 2013 | Unregistered CommenterCaroline @ Pink Basil

Hm, am I going crazy? I don't see where you added millet to the frittata? I assume you cook it separately and stir it in the eggs?

March 13, 2013 | Unregistered CommentercatK

catK i was wondering the same thing.. it's hard to even tell if it's in the finished product

March 13, 2013 | Unregistered Commenterk8e

These are so cute! I hear ya - it seems that everyone but me is either getting married or having a baby these days. Must be the year for it!

I see you made it onto Tasting Table's kitchen bookshelf list: http://www.tastingtable.com/bookshelf, third row down. Congratulations!

janet

March 13, 2013 | Unregistered Commenterjanet

@k8e - fixed it! millet is the same color as eggs, tough to distinguish.

March 13, 2013 | Registered CommenterSara

@catK - not crazy. My mistake. Fixed it!

March 13, 2013 | Registered CommenterSara

This looks absolutely delicious.

I have 4 weddings coming up this summer, two of which I'm a bridesmaid for! I know just what you mean about not being able to find a dress when you really need one. I'm constantly seeing cute things that just don't make sense to purchase at the time and then when it does make sense it's either sold out in my size or nowhere to be found!

March 13, 2013 | Unregistered CommenterJade Sheldon

Delicious morsels! I can totally relate to shopping for dresses. Everything is just wrong when I need a dress immediately.

March 13, 2013 | Unregistered CommenterKiran @ KiranTarun.com

these look so good, and your pictures always make me super hungry !! what camera do you use, if i may ask?

March 14, 2013 | Unregistered CommenterSophie

oh, i answered my own question with your faq - sorry about that :)

March 14, 2013 | Unregistered CommenterSophie

I tend to struggle with millet, never thought of making a frittata with it. I'm so gonna try this later tonight!

March 14, 2013 | Unregistered CommenterMike

Such a great idea to add the millet for a bit of extra-sticking power. Goodness knows we all need that in the morning.

March 14, 2013 | Unregistered CommenterKathryn

Absolutely beautiful breakfast! Using the muffin tin is such a great idea... thanks for sharing!

-Shannon

March 14, 2013 | Unregistered CommenterMushrooms Canada

i have an office potluck coming up, and i think this will be perfect! one question, does it matter if you use a regular or mini muffin tin? thanks!

March 14, 2013 | Unregistered Commenterashley

Can I use quinoa instead of millet?

March 14, 2013 | Unregistered Commentersteph

@steph - sure can.

March 14, 2013 | Registered CommenterSara

@ashley - I prefer them in regular, the minis are just so small, but I suppose they'd work in either!

March 14, 2013 | Registered CommenterSara

You put millet in EGGS!?? What a great idea! Love it.

I love that you put them in muffin tins! how cute is that?? Like little bite-sized bits of goodness.

March 14, 2013 | Unregistered Commentersandra

Yum! Will make these soon. Love that they are mini!!

March 14, 2013 | Unregistered CommenterMollie

Do you think these would freeze well?

March 14, 2013 | Unregistered CommenterEmily

Wow, YUM! Was reading through the recipe thinking how awesome just the "filling" would be as a warm side dish/ salad, without the eggy frittatay goodness. Millet, mushrooms, leek, herbs and feta crumbled through it all. Going to try it both ways.

March 14, 2013 | Unregistered CommenterLarissa

This frittata looks amazing. I've been trying to find new uses for my muffin tins - you just gave me a few ideas. Thanks for that!

March 15, 2013 | Unregistered CommenterJoshua Hampton

awesome idea using the muffin tin. plus, the frittata looks so much cuter in a round portion, rather than a slice.

March 15, 2013 | Unregistered CommenterLindsey

Love love love this recipe!! Making tomorrow for brekkie because as luck would have it I have all the ingredients already... What's even better is my 19 month old will love them. He can't get enough of mushrooms so he'll be pleased to find them hidden in his frittata tomorrow.

March 15, 2013 | Unregistered CommenterMelissa

@Emily - I've never frozen an egg product. I guess they have frozen quiche at the market? Maybe worth freezing just one as a test before you do the whole batch.

March 15, 2013 | Registered CommenterSara

amazing. only today i was thinking... what can i possibly take to my friend's wedding-planning evening next week... veggie friitattas? i'm sold.

March 15, 2013 | Unregistered CommenterAsha

I love that you served these with hot sauce! I add hot sauce to most everything and your final result looks exactly like the way I would like to serve these :) I'm making these with some wild mushrooms for a sewing party tomorrow!

March 15, 2013 | Unregistered CommenterKristy

Doesn't it always happen that way? Just when you think your schedule is clear, another 10 invitations arrive! And it is true, whenever you NEED a dress that perfect one is no where to be found. I challenged myself in 2013 to buy a 'unique' vegetable every week. This week for me is leeks....so this recipe is perfect timing! Thank you!

xxoo - jessica
www.foodwinefashion.com

Oh my...this looks amazing! I love the cute little muffin size frittatas. Cute dresses ARE hard to find. I personally love the ones at Madewell right now. :)

Frittatas are my favorite (especially the sweet potato and spinach one in your book), and they're my simple go-to meal when entertaining (your frittata was a hit at girls' night). Shopping for dresses is the worst... I wear the same gray one from J.Crew to every wedding I attend. I call it my wedding dress. :)

March 15, 2013 | Unregistered CommenterKathryne

Enjoy all the celebrating. It won't always be this way as you grow older -- you might be wanting to find an occasion to wear a nice dress! And keep up the good work!

March 15, 2013 | Unregistered CommenterMary Anne

I was reading thinking how delicious the recipe sounded and then the picture - so cute and such a great idea. Thanks!

March 16, 2013 | Unregistered CommenterCharlotte

I'm so glad you posted a millet recipe since it's such an amazing little seed that doesn't get enough attention. That said, I make a very similar frittata of sorts, although less eggy, with either brown rice or barley (for those who were inquiring about other grains.) And I have also used unsweetened hemp milk in place of regular milk with success. Lastly, you're right about paper muffins -- no good here! BUT, I have used silicone muffin liners for mini frittatas which work great!

March 16, 2013 | Unregistered CommenterPamela Salzman

Thank god for leek season!

March 16, 2013 | Unregistered CommenterBeck

I love mushrooms in any way. This recipe is a little bit more complicated than the ones I usually do, but seems to be very special.

March 17, 2013 | Unregistered Commenterjess

I made these this afternoon and they were delicious! I tweaked the recipe a little to accommodate what I had available. So good!!
http://thatsgoodeatin.wordpress.com/2013/03/17/wild-mushroom-leek-millet-frittata/

March 17, 2013 | Unregistered CommenterKristy

These are so adorable! Delicious too, I'm sure!

March 17, 2013 | Unregistered CommenterKendra | Apartment 302

I actually happen to have leftover millet in my fridge. I cannot wait to make these delectable morsels!

March 18, 2013 | Unregistered CommenterBrenda

What a stunning dish. You do sound quite busy... I imagine it'll be this way for a bit and then, hopefully, things will slow down a bit. Hope all is well!

I'm not a great fan of Millet but perhaps it can taste better in a frittata. Great pics!

March 18, 2013 | Unregistered CommenterDaniela @FoodRecipes HQ

what a lovely breakfast! yum

March 18, 2013 | Unregistered Commentera farmer in the dell

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