This afternoon I got together with a few friends for a skirt-making lesson. My friend Carolyn is a bit of a skirt-making guru and offered to teach Sam, Julia and I her tricks of the trade. It was one of those newly crisp Autumn afternoons, and perfect for a bit of DIY fashion creation with a shared lunch and some nice pear cider. My contribution to the table was these wild mushroom, leek and millet mini-frittatas.

I based the recipe on these frittatas from Sprouted Kitchen, with a few twists to accommodate some gorgeous local wild mushrooms I got at the growers market – a mix of slippery jack, pine and wild brown mushrooms. I love that I can buy things like this locally. I had a chat to the women who sell them and discovered that it’s important to peel them to avoid an upset stomach, and they helped me pick the right mushrooms to suit the flavour of the dish. They are a bit fancier than your normal white mushrooms!wildmushrooms

My twist on the recipe:

  • 9 free range eggs
  • 2/3 cup cooked and cooled millet
  • 1/4 cup soy milk
  • 1 tsp. sea salt
  • 1 tsp. white pepper
  • 1/2 tsp. red pepper flakes
  • 200g wild mushrooms, stems removed, roughly chopped
  • 1 T. butter
  • 1 large leeks
  • 3 Tbsp. chopped parsley and thyme
  • 120gms bulgarian fetta

The recipe is perfect for a Sunday, and comes together quite easily. Rinse and cook your millet with a 2:1 water to grain ratio, bringing it to the boil and then lowering the heat, covering and simmering until cooked (I cooked a cup and reserved the leftovers for salads throughout the week). Meanwhile, peel your mushrooms, and rinse and chop the leek.

Add the mushrooms to a dry pan and stir occasionally, waiting for them to sweat and then dry again before adding half the butter and sautéing for an extra minute. Set aside. Add the chopped leeks to the pan with the rest of the butter and sauté until soft and lightly coloured. Mix the mushrooms, leeks and millet together in a bowl with chopped parsley and thyme and set aside to cool.


Whisk your eggs together with milk, salt, pepper, and red pepper flakes. I didn’t have any red pepper flakes handy so I used a red pepper mix that I get at the asian grocer and it works just as well. Once the mushroom mixture has cooled, fold it through the egg mixture and spoon into a greased muffin tin. I used two mini muffin tins, but the original recipe uses a standard size and suggests filling the cups 3/4 of the way full. Make sure you grease the tin well!

Once the tins are full, crumble over with fetta and bake in a 180 degree oven for about 18-20 mins. They will keep cooking as they cool, so you want the middle to be slightly underdone when you take them out of the oven. Let them cool for at least ten minutes before running a knife around the edge of the frittata and gently lifting them from the tin. I feel like I could have greased my tin a little more thoroughly as mine did stick to the edges, but they still tasted delicious!


Fellow skirt-maker Sam brought a roasted vegetable and rocket salad that was the perfect companion to the frittatas. Yum!! The frittata was delicious at room temperature (we had important skirt making business to attend to before we ate) but you could also serve them as soon as they come out of the tray. The Sprouted Kitchen recipe recommends serving with a splash of hot sauce, which I totally agree with!

And just for a little craft related eye-candy, here is a snapshot of our sewing workshop complete with Julia’s insanely good looking vintage sewing machine “The Princess”. My skirt is the one in the main pic with the rad bulgy cheeked red haired lady. It’s amazing what you can create on a Sunday afternoon with a full belly and some great company!





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