Mushroom Millet Egg Bake

Cook millet in water according to package directions and set aside. Preheat oven to 350ºF.

Heat half the butter and oil over medium-high heat in a large, deep skillet. When hot, add half of the mushrooms and a good pinch of salt, allow to sizzle 3–4 minutes, undisturbed. Sauté mushrooms until cooked to your liking, about 5–10 minutes. When done, remove mushrooms to a bowl and repeat with the remaining half.

Add remaining butter and oil to the pan along with leeks and another healthy pinch of salt. Cook, stirring often, until soft, 10 minutes. Add kale, another pinch of salt and wilt, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds. Remove from heat, return mushrooms to the pan along with herbs, fresh cracked black pepper and millet. Stir until combined and check seasoning, adding salt or pepper as needed.

In a bowl, whisk milk and eggs together. Pour over the millet mushroom mixture.

Cut brie in to chunks (I left the rind on) and nestle in the pan. Cover with shredded mozzarella and bake for 30–40 minutes or until golden brown and center is set. Mine took 40 minutes.

Allow to rest for 10 minutes before slicing. Eat hot.