Greens and Grains Scramble

Name: Greens and Grains Scramble
Yield: Serves 2, heartily
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 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); 1 tablespoon chopped fresh chives; Freshly ground black pepper; Flaky salt; Crusty bread, toasted English muffins, or warm corn tortillas, for serving

Megan GordonServes 2, heartilySource

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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 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)

1 tablespoon chopped fresh chives

Freshly ground black pepper

Flaky salt

Crusty bread, toasted English muffins, or warm corn tortillas, for serving

Method

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.