- 9 eggs
- 2/3 cup cooked and cooled millet
- 1/4 cup cream or milk (coconut milk would work too)
- 1 tsp. sea salt, divided
- 1 tsp. fresh ground pepper
- 1/2 tsp. red pepper flakes
- 8 oz. mushrooms, stems removed, roughly chopped
- 1 T. extra virgin olive oil, divided
- 2 leeks, cleaned, halved and thinly sliced
- 3 Tbsp. chopped chives, parlsey, thyme or mix of these (plus more for topping)
- 8 oz. sheeps feta
Preheat the oven to 350′. Grease a standard muffin tin.
In a large mixing bowl, whisk together the eggs, cream, 1/2 tsp. salt, pepper and red pepper flakes until well blended. Set aside.
In a pan, preferably non stick, over medium heat, add the mushrooms and a pinch of salt. Yes, dry pan. You saute them around until they sweat off their excess water. They will release water, dry back up and THEN add 1 tsp. oil and saute another minute. Remove and set aside. Heat another tsp. olive oil in the same pan, saute the leeks with another pinch of salt for 8-10 minutes until just browned. Add the leeks to the bowl of mushrooms, add the herbs and cooked millet and stir to combine. Once the veggie mix is relatively cool, add it to the egg mixture.
Fill the muffin tins a generous 3/4 of the way full, the mixture should last you all dozen tins depending on the size of your eggs. Top each with some crumbled feta and bake on the middle rack for 18-20 minutes. The center should be slightly underdone and will finish cooking as they rest. Garnish with any remaining chopped herbs. Allow them to cool for at least ten minutes before gently twisting them from the tins. Serve with your favorite hot sauce.