Most people would benefit from eating more vegetables, so why not rise and dine on this savory upgrade on scrambled eggs? For faster mornings, the millet can be prepared up to 3 days ahead. Leftovers of the scramble can be reheated over low heat in a skillet or in the microwave at medium (50%) power. This dish is good for lunch and dinner, too. For variety, top each serving with a dollop of sour cream and some diced avocado.
Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 3 servings
- 3/4 cup uncooked millet
- 2 pinches of salt
- 6 large eggs
- 2 teaspoons fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes, optional
- 2 teaspoons canola oil or grapeseed oil
- 1 1⁄2cups cherry tomatoes, halved
- 1 orange bell pepper, chopped
- 2 scallions, chopped
- 1 cup cooked or canned black beans, drained
- 3 cups fresh baby spinach
- 1/2 cup grated cheddar cheese of choice, optional
- 1 cup gluten-free jarred salsa of choice
1Place millet, 2 cups water and salt in a small saucepan. Bring to a boil, reduce
2heat to medium-low and simmer, covered, until millet is tender and water is absorbed, about 20 minutes. Set aside, covered, 5 minutes; then fluff with a fork.
3Crack eggs into a large bowl. Add thyme, salt, pepper and chili flakes (if using) and whisk to combine.
4Heat oil in a skillet over medium heat. Add tomatoes, bell pepper, scallions and black beans; cook 2 minutes. Stir in spinach and heat until slightly wilted. Reduce heat to medium-low, pour eggs into pan and cook, stirring gently and frequently until small, creamy egg curds form. Stir in cooked millet and cheese (if using). Serve with salsa.