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: 
Serves: 1-2
 
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.
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
  1. 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.
  2. Preheat oven to 375˚.
  3. 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.
  4. Place cheese on top and lightly press down again. Bake for 25-30 minutes until egg mixture has set and puffed up.

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