Sunday, September 2, 2012

Millet Frittata with Smoked Cheddar, Porcini Mushrooms, and Arugula


Tasting like popcorn but cooking up like rice, millet makes a wonderful change from the everyday carbohydrates which usually balance our dinner plates.  This is the very first time I have ever prepared a meal with millet, as interested as I am in new ingredients for my kitchen. Given its unique flavor, texture, and nutrition, it will not be the last.

Millet Frittata with Smoked Cheddar, Porcini Mushrooms, and Arugula - My own recipe

Serves 4 (The above photo illustrates a smaller, individual-sized serving.)


1 tablespoon olive oil
1/2 cup millet
1 cup vegetable stock

6 eggs
Vegetable cooking spray

1 cup dried porcini, rinsed of grit, reconstituted in 4 cups warm water for 30 minutes, then simmered in same water for another 30 minutes until tender (porcini will be moist; drain and reserve liquid if any remains.)
1 cup grated smoked Cheddar cheese
2 cups baby arugula

Salt and pepper


In a large skillet over medium heat, toss millet in olive oil until toasted and fragrant. Add vegetable stock, reduce heat to low and cook with lid ajar until water is absorbed (about 20 minutes).  Set aside to cool.

In a large bowl, beat eggs and cooked millet together.  Prepare a large oven-proof skillet with a generous coating of cooking spray.  Over medium heat, warm skillet until vegetable coating gleams (10 seconds). Add egg/millet mixture, spreading millet to distribute if it clumps together.  Reduce heat to low.  Cook frittata until bottom is firm but top is still quite liquid.  Millet tends to be very dry and overcooking the frittata will make it more like a bread and less like an omelet.  Spread toppings evenly over wet surface.  

Slide skillet under broiler and grill top just enough so that it is set and cheese has melted.  Again, it is key not to overcook it.  Carefully remove very hot skillet from oven.  Season with salt and pepper.  Serve immediately.

This recipe is for Simona of Briciole hosting Weekend Herb Blogging #349 for Haalo of Cook Almost Anything.

For more millet ideas, you can find inspiration from the recent collection assembled by Akheela of Torview.  And our ever-busy Simona has also just closed out a millet-themed event which will soon be published on her blog.


  1. Oh my, you definitely made this one for me Susan. I love it. Bookmarked!

  2. This is a very nice idea. I am glad you liked millet. I also got some flour and started using it in my cookies. I like your potholder. It reminded me that some years ago, when I was still living in Italy, one season, those kind of prints (we called them kashmir) were fashionable. I think I still have a skirt from that year at my parents' house. The fashion passed, but my liking for the fabric did not. Thank you so much for your contribution to Weekend Herb Blogging.

  3. A fabulous frittata! Those flavors are terrific.



  4. Yum! love the smoked gouda and mushrooms, brilliant idea!

  5. Seems like we both have porcini "little piglets" on the mind.

  6. I adore millet and cook with it often. Such a lovely presentation and blend of flavors Susan! xo