More often than not, I seem to stare at the blank screen waiting for inspiration. My eyes are tired from working for three weeks straight and I am starting to become homesick, much like a few of my campers. I daydream of coffee in my Chemex, hours spent reading in the hammock, and experimenting with the fifty plus recipe ideas I’ve accumulated over the past weeks.
So until I find my inspiration to fill the blank pages, I give you things I find inspiring, like this video from Kelsey (and Shaun) and this beautiful letter written by Sarah to her daughter.
Spinach Millet Egg Bake
Prep time
Cook time
Total time
On occasion (or always) I end up having extra grains I’ve cooked up for a meal. This egg bake is great for using up those excess grains. Feel free to substitute in quinoa, rice, or any other of your favorite grains.
Serves: 1-2
Ingredients
- ½ cup uncooked millet
- 1½ cups water
- ½ teaspoon salt
- 1 cup roughly chopped spinach
- 4 eggs
- 1 cup milk
- ¼ teaspoon salt
- 1 teaspoon fresh thyme
- 2 tablespoon fresh chives
- 2 slices of smoked gouda
Instructions
- In a medium pot over low heat, add millet to lightly toast for 2-3 minutes. Pour in 1½ cups water and salt, bring to a boil, and reduce to a simmer. Cook until water is absorbed, 15-20 minutes.
- Preheat oven to 375˚.
- Lightly oil two 5″ ramekin. Toss millet and spinach together and place in ramekin. Whisk together eggs, milk, salt, thyme, and chives. Pour over spinach/millet mixture and lightly smash millet down until covered by eggs.
- Place cheese on top and lightly press down again. Bake for 25-30 minutes until egg mixture has set and puffed up.
