Instructions

1. Add the millet to a bowl with water, let it rest for one hour for up to 24 hours. If you are in a hurry you can simmer the millet for 5 minutes instead.
2. Drain the millet, discard the water then add all the ingredients for the omelet and blend well. Reserve.
3. Meanwhile, sauté the filling ingredients; I like to sauté them separately but you can combine the mushrooms and the red bell peppers to a skillet, with some olive oil and sauté them until golden brown, then add the spinach and sauté until it barely cooks. Add salt and pepper to taste. Reserve.
4. Add olive oil to a skillet (alternatively, you can use a nonstick skillet), turn on the heat to medium-low, and add a fine layer of the blended omelet. After 1 minute, add the ingredients for the filling, wait until it cooks through, remove the omelet from the skillet and serve it with an extra sprinkle of black salt on top for extra “egginess” aroma and taste.