The Millet, Zucchini, and Carrot Frittata is another gluten-free recipe, suitable for celiacs, as well as vegetarians. Simple and quick to prepare, it will make your meal delicious. Millet, perhaps too little used, is a cereal rich in iron, magnesium, phosphorus, silicon, vitamin A, and B. It can be eaten hot as in this case, or cold in typical summer salads, instead of rice or couscous. As always, I recommend using only organic products.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4/6 people
- Cuisine: Italian
Ingredients
- 5.3 oz Millet
- 2 medium carrots
- 2 medium zucchinis
- 1 clove Garlic
- 4 tbsps Extra virgin olive oil
- 4 Eggs
- to taste salt and pepper
Preparation
First of all, cook the millet in plenty of water with a pinch of salt.
Normally it will take about forty minutes, but if you use a pressure cooker, twenty minutes will be more than sufficient.
Once cooked, drain and let cool.
Wash the zucchinis and carrots well, dry them and grate them.
In a non-stick pan, put 3 tablespoons of extra virgin olive oil, the minced garlic clove, and sauté for a few seconds.
Add the zucchinis and carrots, season with salt and pepper, and cook until done.
Meanwhile, beat the eggs in a large bowl, add the vegetables and millet, and mix well.
In the same pan where the zucchinis and carrots were cooked, add a tablespoon of extra virgin olive oil.
Cook your Millet, Zucchini, and Carrot Frittata, cover it, and turn it until you get the browned crust as seen in the photo.
Serve it hot.
Notes
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