Wednesday, July 29, 2015

Grains, Greens and Scrambled Eggs

Since I have been on my farro kick all summer, I have made this greens and grains dish many times for breakfast throughout the summer.  It started out to be a cooler summer, so a nice warm dish which comes together so quickly was just what I was craving many times this summer.  It is a filling dish with the protein and grains, but also gives that boost of greens which I often crave.  This is another recipe adapted from Whole Grain Mornings, but there are so many grains to try that you can easily substitute whatever you have been cooking recently as long as you have some leftover!

Greens and Grains
1-2 large eggs, beaten
1 tablespoon milk
1-2 pinches salt
1 tablespoon olive oil
1 green onion, finely chopped
2 cloves garlic, minced
1/2 cup (or as much as desired) packed greens (I like arugula or spinach)
1/4 cup cooked whole grains (I used farro, but barley or wheat berries would be good)
1 tablespoon chives, chopped
salt and pepper to taste

In a small bowl, whisk together milk, salt and egg(s).  Heat about 1/2 tablespoon of the olive oil over medium heat.  When the oil is hot, add the green onion and garlic and cook for about 1 minute.  Add the remaining 1/2 tablespoon oil then the grains and greens.  Cook until warmed throughout, about 3-5 minutes.  Decrease heat to low and add the egg mixture.  Stir until they are cooked, 2-3 minutes.  Remove from heat, add pepper and salt to taste.  Add the chopped chives.

Serves 1, but can easily doubled to serve two.

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