Greens and Grains Scramble
- 4 large eggs, beaten
- 1 tablespoon milk
- 1/4 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
- 2 cloves garlic, minced
- 1 heaping cup/240 milliliters well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)
- 1/2 cup/120 milliliters cooked whole grains ( wheat berries, farro, barley, or millet)
- 1 tablespoon chopped fresh chives
- Freshly ground black pepper
- Flaky salt
- Crusty bread, toasted English muffins, or warm corn tortillas, for serving
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a saute pan over medium heat. Add the green onion and garlic and saute until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and saute until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives and season with pepper.
Make It Your Own: Stirring in grated Parmesan cheese or a creamy chevre is always nice. For a splurge in the late fall or early winter, I can't think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.