Millet and courgette frittata

millet frittataHe there friends! Welcome back to my ungoing love affair with healthy and delicious foods based on Ayurvedic principles. “Ayurveda light” as one of my dear friends calls it. The thing I love so much about Ayurveda is its holistic approach. So not only does it take into account the person who will be eating certain foods but also the time of day, the weather and even the company and setting the food is enjoyed in.

millet frittata courgette

I remember growing up in Curacao the weather was never a topic of discussion. Why? Because it was always the same. Hot, hotter or hottest. And no island dweller in his right mind would ever complain about or even mention it. So it took some getting used to living in the Netherlands were it seems it is the ónly topic on peoples mind. Well I can’t blame them and neither does Ayurveda. The weather is so instrumental in how we feel, act and eat that it is really important to take it into consideration when making lifestyle adjustments. Especially in parts of the world that are blessed with seasons.

In the Netherlands the weather can be quite challenging at times. Mostly because it is so variable. Not just from one week to the other but even from one hour to the next. This unstable weather can be especially taxing on those who have Vata (air and ether) in their constitution and may have them feeling restless. I have some Vata in my constitution and God knows I sometimes struggle with the constant changes. Like today. I woke up to a cloudy overcast sky and a chill in the air so I put on a warm sweater, jeans and my cosy boots. But after being outside for half an hour or so the clouds dissappeared, the sun came out and within no time it was bliming hot out.  Not that I’m complaining but it did make it quite challenging to figure out what to eat today.

millet frittata with egg

Luckily I had this delicious and simple recipe up my sleeve. It is as light as it is heavy (I know, that sounds weird but it’s the truth. I swear!), creamy but not too creamy, savoury without being too salty and it can be eaten hot or at room temperature. On its own it makes a perfect breakfast but paired with a leafy green salad it can be transformed into a nice brunch or lunch. And I wouldn’t blink twice to serve it at dinner time with some cooked lentils on top of the salad and a hand full of stir fried greens. It also makes perfect picknick fare as it travels well. So all in all, a dish just as versatile as the Dutch weather!

millet close up

This dish is what we call a tri-dosha dish in Ayurveda meaning that it is suitable for all three constitutions. However it is best for Kapha since millet is a slightly dryer type of grain. It can be used to treat stomach disorders, diabetes, candida, indigestion and morning sickness.

millet frittata slice and fork

Millet and courgette frittata (for 2 to 3 as a light lunch)

  • 100 grams millet grains
  • 275 ml water
  • pinch of rock salt
  • 1 teaspoon thyme leaves
  • 50 grams green or yellow courgette
  • 3 eggs
  • 20 grams grated pecorino
  • ghee
  • rock salt and pepper
  • small shallow ramekin or oven dish of about 18 cm in diameter

Mix the millet with the water and a pinch of salt in a small pan. Bring to the boil, lower the heat to it’s lowest setting and put a lid on top. Cook for about 20 minutes. Now let stand with the lid on top while you prepare the rest of the dish.

Preheat the oven to 180 degrees. Rub some ghee over the bottom and sides of your ramekin and sprinkle with a bit of rock salt. Now finely slice half the courgette on a mandoline and drape the slices on the bottom of the dish. Dot with a little bit of ghee and sprinkle with half the thyme leaves, some salt and pepper. Cover with the cooked millet and top with another layer of thin courgette slices. Mix the 3 eggs really well in a small bowl with a dash of rock salt and pour this slowly over the millet and courgette. Make sure some egg mixture also reaches the bottom of the ramekin by letting it slide down the sides of your dish. Now liberally sprinkle with the pecorino and the rest of the thyme leaves. Finally dot with a tiny bit more ghee and bake in the oven for about 30 minutes.


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