Description
Perfect for breakfast, lunch, or dinner! A mix of whole grains, vegetables, and protein will keep you satisfied!
Ingredients
Scale
- 1 cup millet
- 2 cups water
- 3/4 cup of your favorite Cabot cheddar cheese, shredded
- 2 tbsp olive oil
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 3 cups baby spinach
- 4 eggs
- salt and pepper
Instructions
- Bring water to a boil in a medium sized pot. Add millet; cover, reduce heat to low and simmer until water is dissolved, about 20 minutes. Stir in cheddar cheese while hot.
- As the millet is cooking, in a large saute pan, heat olive oil over medium heat. Add onion and garlic, saute until onions are translucent. Add peppers and mushrooms, saute for another 2-3 minutes. Add spinach and cook until wilted. Remove vegetables from the pan into a bowl and set aside.
- Coat the bottom of the same pan with cooking spray or additional olive oil (if needed). Crack eggs into the pan and cook until edges begin to brown, or until desired doneness.
- Layer each plate with cheesy millet, sauteed vegetables, and top with a fried egg. Season with salt and pepper.
