Greens and Grains Scramble

  • "Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons" by Megan Gordon. Copyright Ten Speed Press 2013. Provided courtesy of Megan Gordon. All rights reserved.
Total Time:
20 min
Prep:
10 min
Inactive Prep:
--
Cook:
10 min
Yield:
Serves 2, heartily
Level:
Easy

Ingredients

  • 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

Directions

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.

Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

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.

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