Thursday, October 18, 2012

Savory Egg & Millet Bake

The other night I made flank steak with a side of millet.  As usual, I made too much millet & had to figure out what to do with the leftovers.  As an experiment, I came up with this tasty egg dish.  I ate it throughout the week with salad for lunch, but it could be a meal anytime of the day.  The ingredients I used were what was already in my fridge; it would be very easy to make other variations based on what you have available.
Yield = 8-10
Zucchini, grated
Carrot, shredded or julienned
Bell pepper, diced
Onion, diced
Garlic clove, minced
Cups cooked millet (fluffy rice-like style, not creamy)
1-1 ½ cups
Mozzarella cheese
Eggs, beaten with milk
¼ cup
Skim milk, beaten with eggs
1 tsp each
Basil, oregano,  sage
(kosher) salt
1 Tbsp
Olive oil

1.  Preheat the oven to 350 degrees F.
2.  In a skillet, sauté the garlic, onion, bell pepper, & zucchini in a little olive oil for a few minutes.  Turn off the heat & set aside.
3.  Beat the eggs, milk, & seasoning together.
4.  In a large bowl, mix the millet, vegetable sauté, carrots, & mozzarella cheese. 
5.  Pour the egg mixture into the bowl, stirring quickly to keep the egg from cooking if the vegetables are still hot.
6.  Pour the mixture into a baking dish; I used a large pyrex dish ~13”x17”
7.  Cover with foil, & bake for 30 minutes.  Uncover, then bake another 20 minutes or until the casserole looks “set,” an inserted knife comes out clean, & the edges are a little browned. 


·        For a different taste with the same preparation, try these substitutions: 
o       Vegetables:  onion, garlic, bell pepper, zucchini, jalapeno or serrano chilies
o       Seasonings: cumin, thyme, oregano, cayenne pepper, & a little lime juice
o       Cheese: a mixture of cheddar & jack cheese
·        Serve with salad for brunch, lunch, or a light dinner
·        Pour into muffin cups, freeze, & have an easy to-go breakfast.  Reduce the baking time to 20 minutes (uncovered the whole time) if you cook this way.

Thank you for leaving a comment, if you choose to.  I read each one, & genuinely appreciate your feedback!  
Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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