Whole Grain Breakfast

Whole Grain Breakfast

Ingredients:
4 large eggs, beaten
1 tbls milk
1/4 tsp kosher salt
2 tbls extra virgin olive oil
1 green onion chopped
2 tsp garlic powder
1 cup of leafy greens (such as kale and spinach)
1/2 cup of whole grains (such as wheat berries, farro, barley, or millet)
1 tbls of chives
salt & pepper
toasted english muffins, or 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 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 commingle 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.