- 1 cup of millet
- 2 cups of water
- pinch of sea salt
- 1/3 zucchini
- 1/3 red pepper
- spices: black pepper, garlic powder
- 2 eggs
To neutralize phytic acid, in the evening soak millet in the water. In the morning drain it and pour new water (the ratio is 1 to 2), add salt and cook. When start boiling, remove from the heat, cover and leave. In 15 minutes it will absorb all water. In the meantime grate zucchini, finely chop red pepper into thin stripes and mix all with millet. Pour into an earthen vessel. Whisk two eggs and pour over the millet. Place in the oven, then turn it on 220 degrees and bake about 15 minutes.
If you’re not in restriction phase, you can add 1 tablespoon sour cream.