Step: 1/6

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.

Step: 2/6

Beat the eggs with the sugar and a pinch of salt , then mix with the cooled millet.

Step: 3/6

Mix the yogurt with the peach puree until smooth.

Step: 4/6

Wash the nectarines, pat dry, halve and remove the stone. Cut the flesh into thin slices.

Step: 5/6

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.

Step: 6/6

Serve the millet omelette with peach yogurt and nectarine slices.