I had about 1 ½ cups leftover millet from the bread I baked earlier this week that I needed to use. I googled “recipes using cooked millet” and found a couple of candidates. For lunch on Friday, I decided to try Millet Breakfast Skillet,” from the blog Cook the Story, by Christine Pittman. I needed to make some changes. I only had half the millet, so I cut the recipe in half. I also did not have any ham to add. I did not have a nonstick frying pan that I would trust in a 425F oven, nor do I have a cast iron pan. So, I pulled out a 9-inch Emile Henry tart pan to use. I replaced the shredded cheddar with some shredded mozzarella that needs to be used up. I also added 1 Tbs. Penzey’s Sunny Paris to give it some flavor. I baked it for 20 minutes, then I sprinkled Parmesan on top and baked another three minutes. The result is tasty, in part due to the Sunny Paris. I will keep this recipe around for the next time I have leftover millet. The ham would be nice.
Here's the link: https://cookthestory.com/millet-breakfast-skillet-recipe/
It would be worth buying a small cast iron skillet to make this half recipe. It would require a 7-inch one.
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