Frittata with Mixed Beans and Millet

Average: 5 (2 votes)
(2 votes)
Frittata with Mixed Beans and Millet

Frittata with Mixed Beans and Millet - Protein-rich meal

share Share
bookmark_border Copy URL
Health Score:
92 / 100
45 min.

Healthy, because

Even smarter

Nutritional values

Fava beans bring significant minerals to the plate, such as calcium for strong bones and iron for oxygen transport in the blood. The native grain millet shines with plenty of magnesium, which calms the nerves, especially in stressful times, and can help with muscle cramps.

In season in the summer, of course, you can use fresh fava beans. If you can't get any, replace them with the same amount of peas. The beet leaves can be replaced with baby spinach or lamb's lettuce.

1 serving contains
(Percentage of daily recommendation)
Calorie619 cal.(29 %)
Protein41 g(42 %)
Fat22 g(19 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage29.8 g(99 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.3 μg(12 %)
Vitamin E4.1 mg(34 %)
Vitamin K21.4 μg(36 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.8 mg(73 %)
Niacin12.2 mg(102 %)
Vitamin B₆0.9 mg(64 %)
Folate171 μg(57 %)
Pantothenic acid3.1 mg(52 %)
Biotin28.8 μg(64 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C45 mg(47 %)
Potassium1,633 mg(41 %)
Calcium280 mg(28 %)
Magnesium222 mg(74 %)
Iron11.3 mg(75 %)
Iodine32 μg(16 %)
Zinc5.3 mg(66 %)
Saturated fatty acids5.7 g
Uric acid173 mg
Cholesterol304 mg
Complete sugar8 g


1 generous pinch Saffron
2 shallots
2 garlic cloves
2 Tbsps olive oil
18 ozs Vegetable broth (+ more if needed)
7 ozs Millet
12 ozs wide Beans
9 ozs frozen Fava bean
1 oz Parmesan
6 eggs
1 ¾ ozs sun-dried tomato in oil
2 Tbsps sun-dried tomato pesto
1 Tbsp White vinegar
Red pepper flakes
¾ oz Beet Greens (2 handfuls)
1 handful herb leaves (mint, coriander, parsley)
How healthy are the main ingredients?
MilletParmesanolive oilshallotgarlic clovesalt

Kitchen utensils

1 Grater

Preparation steps


Dissolve saffron in 3 Tablespoons of warm water. Peel and finely dice the shallots and garlic. Heat 1 tablespoon of oil in a frying pan. Sauté half of the shallots and garlic in it for 3 minutes over medium heat. Then add 15 ounces of broth and saffron water. Rinse millet in a sieve, add, and simmer for 15 minutes on low heat. Then remove from heat and let swell covered for 15-20 minutes.


Meanwhile, clean fava beans, wash, cut diagonally into pieces and cook in salted water for about 8 minutes. Add broad beans and cook for another 5 minutes. Then drain bean mix, rinse with cold water, and skin thick beans.


Along the way, grate Parmesan cheese. Beat eggs in a bowl and stir in Parmesan, salt and pepper. In a skillet, heat remaining oil. Sauté remaining shallot and garlic in it for 3 minutes over medium heat. Pour in egg mixture and allow to set for about 6 minutes. Using a plate, turn the frittata over and fry the other side for 3-4 minutes.


Drain dried tomatoes, reserving 2-3 tablespoons oil. Finely dice tomatoes and mix with beans, pesto rosso, vinegar, collected oil, chili flakes, remaining broth, salt and pepper and season to taste.


Select beet leaves, wash and spin dry. Wash herbs, shake dry and pluck off leaves. Fill millet porridge onto plates, spread bean mix on top and sprinkle with beet and herb leaves. Cut frittata into corners and place over millet porridge and bean mix.