Greens and Grains Scramble

Greens and Grains Scramble
Greens and Grains Scramble
This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2, heartily
Egg Leafy Green Breakfast Brunch Sauté Vegetarian Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh chives
  • freshly ground black pepper
  • 1 tablespoon milk
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • flaky salt
  • 4 large eggs, beaten
  • 1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
  • 1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, swiss chard leaves without ribs, or spinach)
  • 1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
  • crusty bread, toasted english muffins, or warm corn tortillas, for serving
  • Carbohydrate 15 g(5%)
  • Cholesterol 373 mg(124%)
  • Fat 24 g(37%)
  • Fiber 2 g(6%)
  • Protein 15 g(29%)
  • Saturated Fat 5 g(26%)
  • Sodium 458 mg(19%)
  • Calories 333

Preparation In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté 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 chèvre 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. Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon. Copyright © 2013 by Megan Gordon; photographs copyright © 2013 by Clare Barboza. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Megan Gordon is a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog, A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens and the Edible publications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by the Wall Street Journal and Sunset magazine.

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