Over the next few months, I’m going to push more towards simple recipes that are made with 1-2 seasonal items and using my pantry as a guide for inspiration. I’ve spent a lot of time building sections for using bulk bins and seasonal produce (both still continuing to get updates) and I’m hoping to share more simple yet filling pantry-inspired recipes!
First up: garlic spinach + millet + eggs. This spinach is straight from my patio (so excited!) Millet has become one of my favorite grains for flavor and texture. As with most grains, I’ll cook up extra millet and save to use throughout the week (I even will reheat it in the morning with milk, cinnamon, maple syrup, and vanilla as a lovely quick breakfast porridge.)
Print
Yield:
Print
PinIngredients
- 1/2 cup millet
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon unsalted butter
- 1 clove garlic, minced
- 2-3 handfuls spinach, shredded
- 2 large eggs
- 3-4 tablespoons hummus
- olive oil, to top
- black pepper, to top
Instructions
- In a dry sauce pan, add millet and toast, over medium-low heat, for 3-4 minutes. Pour 1 cup water into the pot, bring to a boil, reduce to low, cover, and let cook until the majority of water is absorbed; roughly 15 minutes. Remove from heat, still covered, and let sit while preparing remaining parts of the meal.
- Heat butter in a skillet over low heat and add minced garlic. Cook for 1-2 minutes until garlic is fragrant. Add spinach and turn off the heat. Stir and let sit until spinach is mostly wilted. Stir in millet and transfer to plates.
- In the same skillet, fry eggs to liking (over-easy, over-hard, sunny-side up) and place on top of millet. Serve with a dollop of hummus, drizzle of olive oil, and sprinkle of black pepper.
2
Joanne (eats well with others) says
I went to one of the first TechMunch’s and it was great! I love how they come at a blog conference from a whole different angle. On a food note, I have so much millet in my apartment it’s not even funny. So excited for this new way to use it!
Colleen says
I’ve never tried cooking with millet, but it’s been on my list of things to cook for awhile now – thanks for the inspiration!
Alex @ delicious-knowledge.com says
TechMunch sounds really interesting! I just signed up for the BlogHer conference this summer and am really excited to be going to my first blogger conference. I love mille and really should cook with it more. This sounds delicious!
Eileen says
This is exactly the kind of quick meal I like best! Super fast, super delicious, full of toothsome grains and deep-flavored greens. Hooray!
Gaby says
I made this tonight! So great. I used barley I had on hand instead of millet. Thanks for saving me from yet another hummus wrap!
Lisa Goldfinger says
This looks fantastic – just the kind of rustic, healthy food I love. Plus, anything with a fried egg on top gets my attention. So glad to find your blog via Pinterest. This recipe is pinned to my board “Temptations.” Can’t wait to make it!
AnnieP says
I love your simple recipes that leverage seasonal produce + pantry staples! These recipes are totally accessible and inspiring. Keep up the great work!
The Wimpy Vegetarian says
This looks like the perfect dinner to me. My husband and I are both sick with the flu and this is exactly what I’m craving. And it fits the bill for being easy.
Alisha @ Little Life Blog says
I just made this and loved it! It had so much flavor and it was my 1st successful millet recipe. Can’t wait to check out more of your recipes.
Kate says
Love this recipe, it’s one of my go-tos when I’m eating on my own. I’m vegan so instead of the egg I usually top it with sliced avocado. Easy to switch out grains and greens based on what I have available too.
★★★★★
clare says
delicious. amazed millet and quinoa.
★★★★★
Holly says
I loved this recipe! A new quick favorite. Instead of adding a dollop of hummus at the end, I added a dollop of fresh sour cream. So good thank you!
★★★★★
Liz says
Needed a fast, healthy lunch, so checked my Pinterest board and found this recipe I had saved while looking up ways to use millet. Didn’t have any hummus so skipped that, and I added the garlic to the millet instead of the spinach because I was distracted, but I otherwise followed the recipe. Would definitely make again. I blended a serving into baby food for my little one and she happily ate it. Thanks for a simple, tasty, healthy lunch inspiration… just perfect for this pregnant momma.