My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Kale Frittata with Millet Crust

With my undying love for eggs it is quite the mystery as to why I don’t make frittatas more often.  I mean, it has been at least a year—or more—since my last.  I guess I just don’t plan ahead.  When I want eggs, I want them now!

kale frittata with millet crust // edible perspective

But this is worth planning for.

kale frittata with millet crust // edible perspective

This millet crust was a total stab in the dark.  I knew once cooked it could be packed down into a pan and would possibly hold together.  But would it really not fall apart?

Answer: YES!

There were a few millet crumbs here and there but pretty much the same you’d have with any crust.

kale frittata with millet crust // edible perspective

It sort of blew me away, but maybe you already knew it could do this?

kale frittata with millet crust // edible perspective

I will no doubt eat this entire pan before Chris ever lays his hands on it.  I’m already 3 slices in and he still has no idea it exists.  I even put it on the main shelf in the fridge, plain as day.  But am I going to announce to the world that I made it?  Probably not…

While it may seem like a heavy dish with tons of eggs and a thick crust, it only adds up to 1 egg per slice and just over 1/3 cup of millet.  It also packs 1/2 cup of kale per slice! The perfect accompaniment to a large salad or eaten alongside a smoothie for breakfast.  Whatever floats your boat. 

kale frittata with millet crust // edible perspective

kale frittata with millet crust // edible perspective

Print this!

Kale Frittata with Millet Crust [inspired by baby spinach frittata with sweet potato crust from the Sprouted Kitchen cookbook]

for the millet:

  • 1 tablespoon unrefined coconut oil, divided
  • 1 teaspoon minced garlic
  • 1 cup uncooked millet, rinsed + drained
  • 1 cup low/no sodium veggie broth
  • 1 cup water
  • 1/2 teaspoon salt + pepper

*If using a full sodium veggie broth you may want to reduce salt content to 1/4 teaspoon.

  1. Heat a pot over medium and add 1/2 tablespoon oil.
  2. Once hot, add the garlic and stir for about 30 seconds until just starting to brown.
  3. Add in the millet and stir frequently for about 3 minutes until it starts to toast.
  4. Add in the veggie broth, water, salt, and pepper, then stir and bring to a boil over med-high.
  5. Once boiling, stir once then cover and reduce heat to simmer, cooking for 15-20min until the liquid has been absorbed from the top. Avoid overcooking and drying out the millet.  Do not stir while cooking.
  6. Towards the end of the cook time preheat your oven to 350*F and grease a 9-10” pie pan or cast iron skillet.
  7. Once the millet is finished, fluff with a fork and place 2 1/2 – 3 cups in the pan.
  8. Spread around with a flexible silicone spatula and push about 3/4” up the sides. Be sure to pack the millet down firmly. You want about 1/4” thickness on the bottom and sides. Add more millet if needed.
  9. Gently brush with a light coating of melted coconut oil.  About 1/2 tablespoon melted.
  10. Bake for 10-12 minutes until just starting to brown.

for the kale egg bake:

  • 8 large eggs
  • 1/3 cup full fat ricotta cheese
  • 1/4 cup unsweetened almond milk or 2% milk
  • 1/2 teaspoon salt + pepper
  • 1/2 tablespoon unrefined coconut oil
  • 3 tablespoons minced shallot
  • 2 teaspoons minced garlic
  • 1 tablespoon finely chopped sage
  • 1/2 teaspoon finely chopped rosemary
  • 4 cups chopped lacinato/dinosaur kale, rinsed
  • 1/4 cup grated parmesan [optional]
  1. While the crust is baking, whisk together the eggs in a large mixing bowl.
  2. Whisk in the ricotta, milk, salt, and pepper until thoroughly combined.  Set aside.
  3. In a large pan, heat the oil over medium.
  4. Once hot, add the shallot and stir for 1-3 minutes until light golden brown.
  5. Add in the garlic, sage, and rosemary, stirring constantly for about 30 seconds.
  6. Stir the kale in and let cook for 2-3 minutes until lightly wilted.  Remove from the heat.
  7. Whisk into the egg mixture then pour into the baked crust.
  8. Bake uncovered for 30-40 minutes, depending on your pan size.  I used a 10” pan and it took 33 minutes.  Bake until just set.  Give the pan a little jiggle to test and check every 1-2 minutes after 30min of baking to ensure it doesn’t overcook. 
  9. Turn your oven to broil on high then sprinkle the top with the parmesan cheese.  Broil on the top rack until melted and starting to bubble.  Watch closely.
  10. Let cool for 5-10 minutes then cut into 8 pieces with a serrated knife and serve with a small spatula.  Top with salt, pepper, and/or hot sauce if desired. 
  11. Let cool completely before storing covered in the fridge. 

notes: Feel free to sub in other herbs instead of sage + rosemary.  1 tablespoon of basil and 1/2 teaspoon of thyme would also work well.

kale frittata with millet crust // edible perspective

Two more slices are about to disappear. 

Enjoy + happy weekend!


Reader Comments (34)

Love the idea of that millet crust, what a perfect way to fancy up a frittata. Gorgeous pictures, as ever.
January 4, 2013 | Unregistered CommenterKathryn
Yumminah yumminah! This is going on the meal plan!

<3 you!
January 4, 2013 | Unregistered CommenterSarah
This looks beautiful, and the millet crust is such a great idea! I'm going to have to try that for sure. I do need to go grocery shopping today, so I think I'll have to pick some up! Also, good call on the hot sauce (I think?) on top of that slice. It looks so enticing!
OMG, this looks amazingly delicious and so creative - millet crust?! I wish I was at home right now to make it (instead of at work and daydreaming about making it).
January 4, 2013 | Unregistered CommenterKimberly
Love this! It's almost like a GF quiche! I'm glad you mentioned how much egg + millet is in each slice too, 'cause I was totally thinking it was going to be super heavy.
P.S. I don't know how late I am, but I just noticed your new photo on the side (and is your about page picture new too?)...both are lovely :) I love the bright lighting and colors!
January 4, 2013 | Unregistered CommenterKatie @ Blonde Ambition
That looks fantastic. I just found a packet of Millet when I was tidying a cupboard so I will be making this. I was visiting USA in November and bought some Cholulah which I am guessing from the snippet of photo is the hot sauce you used. Thanks for another lovely recipe - just adding it to my list of recipes to make. Happy New year !
January 4, 2013 | Unregistered CommenterZoe
The millet crust looks amazing! I had no idea you could make a crust that way! I don't eat eggs, so I think I'll try it with a vegan chickpea flour frittata recipe that I wanted to make. Or maybe this would work as a pizza crust?
January 4, 2013 | Unregistered CommenterKerry
Wow, that frittata looks amazing! I've never used millet as a crust for anything--must try. :)
January 4, 2013 | Unregistered CommenterEileen
I've always thought about putting grains in my frittata but never thought about using them as the crust- what a perfect idea! Love that it held together so well!
January 4, 2013 | Unregistered CommenterErin
LOVE that you threw some hot sauce on top. :)
I think I might try this with some chicken Italian sausage. Thanks for this recipe!
wow, this looks great! i just started eating eggs again (although the yolks still give me tummy troubles), so this is perfect timing. i look forward to trying cooked qunioa or amaranth for the crust, as well. what a genius discovery that it's as easy as pressing down the grain.

i do have a question, though: are there any substitutions for the ricotta? i can't tolerate cheese, so i can't use it. i'm sure it makes a difference in the texture, though, so i thought i'd ask if you had any suggestions.

thanks! and good luck keeping that all to yourself hehe
January 4, 2013 | Unregistered CommenterMandie
Awesome - I can't wait to try this. One of my favorite weeknight dinners has a rice crust, but I've wanted to try a substitute - this is it!
January 4, 2013 | Unregistered CommenterJess
This looks amazing! I love the idea of using millet for a crust, definitly makes it heartier than a normal crust made with flour. I love kale as well, but don't cook with it often enough. I normally just eat it raw in salads.
January 5, 2013 | Unregistered CommenterLiz
I'm positively THRILLED to know about this crust! Absolutely fantastic idea! I actually have millet setting on the counter staring me down...wondering what I would make of it! Even though I'll have to improvise on the "guts", THIS IS FIRST! Genius!!!
January 5, 2013 | Unregistered CommenterChris
@Kathryn - Thank you, love! Means a lot! :)

@Katie - You are very observant! I just changed it yesterday. Thanks!!

@Zoe - Happy New Year to you as well!

@Kerry - I definitely want to try it for pizza crust! I would probably just bake it a little longer before adding toppings.

@Mandie - Let me know if you try it with quinoa or amaranth. I wasn't sure if quinoa would work or not. -- As far as the ricotta, I think you could just leave it out and maybe add 2 extra tablespoons of milk. The ricotta just helps give it a silkier texture, but typical frittatas are egg-only, so it will definitely still work. The bake time may slightly decrease, but I'm not positive. Hope this helps!

@Chris - Let me know what you use as the "guts!"
January 5, 2013 | Registered CommenterAshley
This looks really delicious. I can't believe how well that crust appears to be holding up! I love frittatas and will definitely be making this! Thanks Ashley!
January 5, 2013 | Unregistered CommenterLauren
Love this crust idea!!! So creative!
Whoa. The crust looks incredible! It looks buttery and crumbly and like a biscuit. I would have never thought to use millet, but it's brilliant! I think I'm going to try to make a single-serve of this one...
What a great looking recipe! I've not used millet in this way before... But plan to now. thanks, Ashley!
January 7, 2013 | Unregistered Commenteraddie | culicurious
Ashley, I made this kale Frittata today and the citrus parfait. Both were amazing so I dedicated today's post to your fab blog:

Thanks for the fantastic recipes :-)
January 8, 2013 | Unregistered CommenterZoe
This will add to my recipe this week end. Hope it will turn as good as yours.
January 9, 2013 | Unregistered Commenterwakanetwork
I love the millet crust! That is so clever.
January 9, 2013 | Unregistered CommenterKimberley
I LOVE you're idea for the millet crust! What an absolute stroke of genius! I'll definitely be trying this :)
I love looking through your have so many clever, yummy recipes. However, I am allergic to coconut so have not tried any. Do you have any suggestions to replace the coconut oil? I've found some acceptable substitutes for coconut milk but haven't for the oil. I am also allergic to soy so it's tough to cook so many of the great vegetarian or vegan things I find. Thanks for all you share!
January 12, 2013 | Unregistered Commenterleau
@Leau - Hi Leau! I would say at least half of the recipes don't use coconut oil but when they call for it you can definitely use another oil like safflower, sunflower, or even canola. I try to stick to the higher heat oils, especially in baking and roasting. Unless the recipe is calling for un-melted--solid or soft coconut oil to be used, you can sub in any other oil. I use it a lot when I want a touch of coconut flavor, but it should be fine without. Hope this helps! :) So glad you are liking my blog! Thanks!
January 13, 2013 | Registered CommenterAshley
Hi Ashley! I just thought I would comment to tell you that I tried this recipe for dinner last week (we served it with a big kale salad-- there's no such thing as kale overload in our house) and it was a total hit! It was my first time trying millet and i just loved the millet/coconut oil combo. I'll definitely be adding this recipe to the lineup to make again. Thanks!
January 14, 2013 | Unregistered CommenterMichelle
@Michelle - Hooray!! So happy to hear it was a hit. And we're definitely on the same page when it comes to kale. I'm hooked on it now more than ever before! :) Thanks for letting me know you tried the recipe!
January 14, 2013 | Registered CommenterAshley
I love the millet crust idea! We can never seem to find our "perfect" frittata recipe -- this one looks like a great inspiration.
January 14, 2013 | Unregistered CommenterSonja / A Couple Cooks
Made this last night, Ashley! I could've swore we had millet at home but it turned out we didn't se we forwent the crust altogether (next time!) but the rest of the frittata turned out perfectly and was really delicious! Thanks!
January 15, 2013 | Unregistered CommenterLauren
@Lauren - Too funny! Glad to hear it worked well without the crust! :) Thanks for letting me know.
January 15, 2013 | Registered CommenterAshley
Just made this tonight and was so surprised how well the crust held up! It was absolutely delicious, thanks! :)
January 15, 2013 | Unregistered CommenterJoni
I just made this tonight and it totally exceeded my expectations! Beyond delicious! The millet crust took it over the top. Thanks for the great recipe :)
February 7, 2013 | Unregistered CommenterEliza
Hi Ashley! Just wanted to let you know that I made this tonight. I was trying to cook while keeping an eye on my one year old, so I accidentally forgot to bake the crust before I added the egg mixture. The good news is, it turned out fine. It fact, it was absolutely delicious - my husband thought so too. We made it with roasted sweet potatoes and a salad for a perfect meal. Thanks for a great recipe to add to the dinner rotation.
I made this today and was surprised at how easy it was to make. My husband and I loved it! Delicious. I will be eating more as leftovers. It won't last long!
July 15, 2013 | Unregistered CommenterBarbara

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