Heat an empty pan, and when hot, add the millet and stir constantly to coax out the nutty flavours. This should take about 5 minutes for the millet to turn slightly brown and nutty.

Add 150ml of boiling water, and half a stock cube. Cover the pan tightly, and reduce the heat to medium. Cook for 10 minutes. After 10 minutes, transfer the pan from the heat. Leave covered for another 10 minutes so the millet continues to cook in its steam.

Add the milk to the eggs and whisk together.

Heat a skillet on medium heat, and when hot, add 1 tbsp of olive oil. Add the onions and garlic and fry until soft and golden. Add the millet and strips of cheese. Cook until the cheese is completely melted.

Add the whisked egg and milk, cilantro, and cherry tomatoes. Reduce the heat to low and cook for 10 - 15 minutes until the egg is completely set.

Top the frittata with pomegranate seeds and serve.