Soft Millet Scramble with Vegetables

Combine water with millet, salt it, add a pinch of sugar, and cook until the millet is tender. Add more water as needed during cooking.

Cut all the vegetables into small, thin slices or strips.

Heat oil in a pan and sauté the onions for about 1.5-2 minutes. After a few minutes, add the carrots and cook them the same way for 1.5-2 minutes.

Then add the bell pepper and zucchini. Season with black pepper and salt to taste. Cook the vegetables until they're al dente—soft on the outside but still crisp inside. This should take just a couple of minutes.

Transfer the vegetables out of the pan, add cheese slices and a splash of hot water, then stir until you get a sauce-like consistency.