Serves 8 (1 slice per serving)

Ingredients

Crust:

• 1 tbsp canola oil, divided
• 1 clove minced garlic
• 1 cup millet
• 1 cup low sodium vegetable broth
• 1 cup water
• ¼ tsp salt

Filling:

• 1 tsp canola oil
• 1 shallot, finely chopped
• 1 clove minced garlic
• 4 cups kale, ribs removed and chopped
• ¼ tsp salt
• 8 large eggs
• ¼ cup milk (1%)
• 1/3 cup ricotta cheese
• 1 tbsp fresh chopped sage, or 1 tsp dried

Preparation

1. Preheat oven to 350°F.
2. Heat ½ tbsp oil in a sauce pot over medium heat. Add garlic and cook just until fragrant, about 1 minute.
3. Add millet and salt and cook for 2 more minutes. Add broth and water and bring to a boil.
4. Reduce heat to low, cover and simmer until millet is tender, about 18 minutes.
5. Once millet is cooked, press into a greased 9 inch pie plate and brush with remaining ½ tbsp oil.
6. Bake for 10 minutes.
7. Meanwhile, heat 1 tsp oil in a fry pan over medium heat. Add shallots and cook for 2 minutes. Add garlic, kale and salt. Cook until kale is wilted, about 4 – 5 minutes. Remove from heat and set aside.
8. In a medium bowl whisk together eggs, milk, ricotta cheese and sage.
9. Add kale mixture and stir to combine. Pour mixture into crust.
10. Bake until mixture is set, about 30 – 40 minutes. Allow to cool for 5 – 10 minutes before serving.
11. Serve and enjoy!

 

Nutritional analysis per serving: 205 calories, 9 g fat, 10 g protein, 21 g carbohydrate (19 g available carbohydrate), 2 g fibre, 92 mg sodium

My Viva Plan® Servings: 1 grain, 1 protein, 1 vegetable, 1 fat

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