If you’re overloaded with zucchini from your (or your neighbor’s!) garden, here is a quick, hearty breakfast using some of it, as well as fresh garden tomatoes.
1 cup cooked millet*
1/2 cup milk
1/3 cup shredded cheddar cheese
1/2 cup cubed zucchini
1 medium tomato, chopped
1 clove garlic, chopped fine
salt and pepper
- Heat the millet and milk in a saucepan over medium-low heat. Season with salt. Let it cook while you make the veggies.
- Sauté the zucchini, tomato, and garlic in olive oil in a skillet until soft. Season with salt and pepper. Toss in some fresh herbs if you like. You can crack an egg over the veggies, add a tablespoon of water, and cover the pan to steam the egg, or fry an egg separately.
- Stir the cheese into the millet. Pour the millet into bowl, add the veggies on top, and place the egg on the veggies. Eat right away!
*To cook millet: Combine 1 cup millet, 2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a saucepan. Bring to a simmer, cover, and cook about 25 minutes until water is absorbed and millet is tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Yields 2 cups.