Wednesday, July 8, 2015

Scrambled Eggs with Greens and Grains

My husband and I have been traveling a number of weekends in a row.  When we get home I am not very inspired to cook until I have had a day of rest, so I asked him what he wanted for dinner the next night.  We had just eaten pasta, which is one of the only things that he cooks, when I asked him what he wanted.  He replied with grains.  I asked for more information and he said that he used to be satisfied with just pasta, pasta and more pasta, but that I have introduced a lot of variety into his diet and now he wanted some of that variety.  So as I was looking through recipes with grains, I remembered Whole Grain Mornings and was determined to have a hot breakfast this morning which would warm me from the inside out.  This is really an easy recipe to throw together especially if you have just a little bit of grains left over from some other recipe.  I didn't, so I cooked up just 1/3 cup of farro, which is one of my most favorite grains.  That 1/3 cup cooked up to quite a bit more than I wanted for just one serving, so I will be eating these scrambled eggs again very soon.

Scrambled Eggs with Greens and Grains
Serves 1 (easily doubled to serve 2)

2 eggs, beaten
1/2 tablespoon milk
1/8 teaspoon salt
1 tablespoon olive oil
1 green onion, finely chopped
2 cloves garlic, finely minced
1 cup (or two handfuls) greens (I used arugula, but you can also use spinach, Swiss chard, etc.)
1/4 cup cooked grains (I used farro, but you can use wheat berries or barley too)
1 tablespoon fresh chopped chives
pepper and salt to taste

Whisk together eggs, milk and salt.  Heat the tablespoon of oil over medium heat.  Saute the green onion and garlic until soft, about 1 minute (as it will continue to cook with the greens).  Add the greens and grain and saute.  (You can add a little more olive oil if you need to.)  When the greens are wilted and grains warm, decrease the heat to low and pour in the egg mixture.  Stir eggs until they are lightly scrambled, 2-3 minutes.  Remove from heat, sprinkle on the chives, salt and pepper to taste.  Serve right away with crusty bread if desired.
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