Let the water boil. Add vegetable soup extract, an onion cut in half, salt and the millet briefly scalded. Bring to a boil, and make with the lid closed on a mild energy in about 20 minutes. In the meantime, rinse and clean mushrooms and cut into slices. Remove peel from second onion, dice in hot fat in about 1p min.
until soft. Mix eggs and sour cream, season with nutmeg, pepper and salt. Mix millet, mushrooms and chopped parsley, pour into a greased baking dish. Pour the egg and whipped cream mixture over it. Bake at 200 degrees for half an hour. Tip: Serve with herb or tomato sauce.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!