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!

Ashley