Peel and finely dice the onions and garlic. Heat the oil in a pot. Fry the onions and garlic until transparent. Add millet and vegetable stock. Bring to the boil briefly and allow to swell for 25 minutes.
Season millet with salt, pepper and nutmeg. Blanch the summer vegetables briefly in boiling salted water. Layer millet and vegetables in a greased baking dish. Mix yoghurt with eggs and herbs, season and pour over the casserole.
Grate the cheese and sprinkle over it. Bake the casserole in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes.