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!

But this is worth planning for.

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.

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

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. 

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Kale Frittata with Millet Crust

gluten-free // 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.

Two more slices are about to disappear. 

Enjoy + happy weekend!

Ashley

crunchy roasted lentils

Happpppy New Year!!

Let’s jump right in.  No resolutions.  No recaps.  No recipe lists. 

The only thing you’ll find here is the beginning of the most delicious year yet.  You ready?

It all starts with this new snack.

I’m obsessed in a dangerous way. Dangerous, because I can now eat a cupful of lentils faster than you can say cupful of lentils.  Do you know how much fiber is in a cupful of lentils?  Ha.

Remember how you were obsessed with roasting chickpeas last year?

Well that was so 2012.

2013 is about the lentils. 

For 3 good reasons:

• soaking before cooking is not required
• they cook in less than 30 minutes
• in 1 cup of cooked lentils: 16g fiber // 18g protein // 37% daily iron //230 cals

See my point?

I discovered lentils roast and become extremely crunchy just two days ago.  I had a 32oz jar packed FULL of assorted cooked beans + lentils from a 13 bean soup mix.  I cooked the beans but never got around to making the soup.  Between 2 days gone over Christmas, a few days playing in the snow, and New Years, the jar of beans went neglected.  I couldn’t bare to throw them away, so in the oven they went.

And they came out crunchy.  Every type of bean was c-r-u-n-c-h-y!!  And addicting.  Making them the most nutrient dense snack ever.  They are my favorite new salad topping but are also perfect tossed straight into your mouth.  I imagine the kiddos will like these too!

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Crunchy Roasted Lentils

vegan, gluten-free // yields ~2 cups

garlic salt + pepper:your new favorite salty snack

• 2 cups cooked lentils (not red)
• 1 tablespoon sunflower oil
• 1/2 teaspoon garlic granules
• 1/2 – 3/4 teaspoon salt + pepper

cinnamon: lightly sweetened and a great topping on a fruit/nut/kale salad

• 2 cups cooked lentils (not red)
• 4 teaspoons coconut sugar/sucanat/pure cane sugar
• 1 tablespoon extra virgin coconut oil, melted
• 1 1/2 – 2teaspoons cinnamon
• pinch of salt

1. Preheat your oven to 400*F and line a baking sheet with parchment paper.
2. Place the lentils on the pan and toss to coat with all other ingredients (depending on which variety you’re making).  Canned or freshly prepared lentils will both work.
3. Roast in the oven for 15 minutes, stir, and roast for another 10-15 minutes until fully crunchy.  Watch closely towards the end so they don’t burn.
4. Taste, then add more salt/pepper or cinnamon/sugar (if needed) and toss to coat.
5. Let cool and eat.  Store in an airtight container at room temperature once cooled.

To prepare raw lentils: 1 cup dry lentils = approx. 2 cups cooked

• Pour 1 cup of uncooked lentils (black, brown, French) on your counter or cutting board and sift through for any debris (small rocks, etc.).  Place in a strainer and rinse, then place in a pot and cover with water by about 2 inches.  Turn heat to medium-high and leave uncovered.  Once boiling, reduce heat to medium and let cook for 18-25min until just tender.  Stir occasionally.  Add more water to the pot if needed.  Rinse well with cold water after cooking and drain.  *I also like to add a 2-inch piece of kombu while cooking and discard once they’re done. 

Head on over to my Facebook page to see what we were up to last week!

Ashley