Peel the onion and clove of garlic and cut into fine pieces. Fry in 1 tablespoon of hot oil. When they are translucent, add the millet and roast for about 5 minutes over a medium heat. Then pour in the 400 ml vegetable stock and simmer the millet for about 20 minutes over a low flame.
Meanwhile, let the frozen kale thaw or cut the fresh kale into fine strips and wash well. Warm the kale slightly and season it with the spices. Grate the Emmentaler cheese and pull it into the kale mixture. Separate the eggs. Fold one egg yolk into the kale, use the remaining egg yolks in other ways.
Beat all four egg whites until stiff.
Add the swollen millet to the kale and cheese mixture and mix everything together well. Season again vigorously. Carefully fold in the egg whites so that a homogeneous mass is formed. Grease a baking dish well and pour in the mixture.
First bake in a preheated oven at 200 ° C for about 30 minutes, then place on the top shelf and let brown for another 10 minutes.
Tips: You can vary this casserole by using, for example, quinoa, couscous or bulgur instead of millet. You can also replace the kale with spinach or Swiss chard.
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