Bring 75ml water to the boil in a pan. Add the millet, stir and reduce the heat immediately. Cook, covered, over a low heat for 7 minutes, stirring occasionally. Remove from the heat and stand for 12 minutes, then allow to cool.
Beat the eggs with the sugar and a pinch of salt , then mix with the cooled millet.
Mix the yogurt with the peach puree until smooth.
Wash the nectarines, pat dry, halve and remove the stone. Cut the flesh into thin slices.
Heat the oil in a pan and cook the millet dough over a medium heat for 4 minutes until golden brown. Turn and cook for another 4-5 minutes on the other side.
Serve the millet omelette with peach yogurt and nectarine slices.