Escarole Hijiki and Millet Frittata

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Escarole Hijiki and Millet Frittata

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Great flavor and perfect snack to keep around as this one is great room temp. I basically had some leftovers and with the help of some goat cheese and brie turned out this fantastic frittata.



Escarole Hijiki and Millet Frittata

On 20/02/2012 (Monday) at 5:37 pm by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    15 min
  • Ready Time:
    20 min


2 none


  • 6 eggs
  • 1/2 cup whole milk
  • 2 oz brie cheese cut into small squares
  • good knob of goat cheese
  • 1/2 cup Hijiki
  • one cup chopped Escarole
  • handful leftover crunchy Millet pre cooked just day old
  • olive oil
  • kosher salt and pepper


This does not get any easier than this, mix all ingredients together in a bowl except for the Escarole. Now in a large pan put about 3 tablespoons of olive oil and bring to almost smoking point on the stove. Now pour in the egg mixture and let the bottom firm up for about a min until you see the eggs bubbling around the side.

Take the escarole and push it into the top of the egg mixture. Season the top with kosher salt and pepper and into a 400degree oven. Cook until you see the top has browned nicely and the olive oil is bubbling around the eggs.

Take out let rest for a few min then loosen it from the pan with a spatula and transfer to a wire rack to let cool for ten min. This allows the oil and flavors to set and the bottom can cool nicely without getting soggy.

Serve with a nice salad or you can put it between two pieces of nice toasted bread and take it on the run with you.



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