Cheesy Millet with Zucchini, Tomato & Egg

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
olive oil

1. Heat the millet and milk in a saucepan over medium-low heat. Season with salt. Let it cook while you make the veggies.
2. 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.
3. 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.