Bean Mix with Frittata and Millet Porridge

Ingredients

• 1 tsp saffron
• 2 shallots
• 2 Garlic cloves
• 2 tbsp olive oil
• 500 ml vegetable broth (approx.)
• 200 g millet
• 350 g broad beans
• Salt
• 250 g frozen thick beans
• 30 g parmesan (30% fat in whole milk)
• 6 Eggs
• Pepper
• 50 g sun‑dried tomatoes in oil
• 2 tbsp Pesto Rosso (30 g)
• 1 tbsp White Wine Vinegar
• chili flakes
• 20 g beet greens (2 handfuls)
• 5 g herb leaves (1 handful; mint, coriander, parsley)

Instructions

1. 1.

   Dissolve saffron in 50 ml warm water. Peel and finely dice shallots and garlic. Heat 1 tbsp oil in a pan. Sauté half the shallots and garlic for 3 minutes over medium heat. Add 450 ml broth and saffron water. Rinse millet, add it, and simmer for 15 minutes over low heat. Remove from heat and let stand covered for 15–20 minutes.

2. 2.

   Meanwhile trim, wash, roughly cut broad beans into pieces and cook in salted water for about 8 minutes. Add thick beans and continue cooking for 5 more minutes. Drain the bean mix, rinse with cold water, and peel the thick beans.

3. 3.

   Grate parmesan on the side. Whisk eggs in a bowl and stir in parmesan, salt, and pepper. Heat remaining oil in a pan. Sauté remaining shallot and garlic for 3 minutes over medium heat. Pour egg mixture in and let set for about 6 minutes. Flip frittata using a plate and cook the other side for 3–4 minutes until done.

4. 4.

   Drain sun‑dried tomatoes, catching 2–3 tbsp oil. Dice tomatoes finely and mix with beans, Pesto Rosso, vinegar, captured oil, chili flakes, remaining broth, salt, and pepper; season to taste.

5. 5.

   Wash beet greens, rinse, and dry by spinning. Wash herbs, pat dry, and pick leaves. Spoon millet porridge onto a plate, spread bean mix on top, sprinkle with beet greens and herb leaves. Slice frittata into wedges and place over the millet porridge and bean mix.