Rinse the millet in cold water and place the millet in an instant pot/pressure cooker. Add 2 cups of water, 1/4 teaspoon sea salt, seal the pot and cook on high pressure for 11 minutes. Allow the pressure to release naturally, take the lid off and fluff with a fork.
Sauté all the vegetables, in a big skillet, in olive oil until soft and fragrant. Add the fresh herbs and spices, combine well, saute for a few more minutes, and take off the heat.
Beat the eggs with water, 1 tablespoon of olive oil, and season with salt and pepper.
Combine the cooked millet with the sautéed vegetables and herbs in the skillet or in the casserole dish and add the eggs, combining well. Level and bake in the oven for 40 minutes at 350F/180C.
After 20 minutes toss the mixture again, trying to mix the parts at the bottom (where most of the egg tends to drop) with the parts at the top. Bake for 20 more minutes.
Take out, garnish with fresh herbs, drizzle with extra virgin olive oil and serve warm. This meal can also be reheated. Millet tends to dry out, so you will need some vegetable/chicken stock to rehydrate it.