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, its usually a dish we whip up as a late breakfast on weekdays when were both working from home and most emails have been returned. Its 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

My Go-To Weekday Breakfast: A Greens and Grains Scramble

As a busy working mom, time is always of the essence. Between juggling work deadlines, school runs, and keeping the household afloat, finding time for a healthy and satisfying breakfast often feels like a luxury. But I’ve discovered the secret to a quick, nutritious, and incredibly versatile breakfast that fits perfectly into even the busiest of mornings: the Greens and Grains Scramble.

This isn’t just any scramble; it’s a flexible template that allows me to creatively use up leftover grains from dinner the night before. Think quinoa, farro, barley – anything goes! I usually pair them with whatever leafy greens I have on hand, whether it’s spinach, kale, or chard. The vibrant color of the greens adds a welcome pop to the dish, making it visually appealing as well as delicious. The best part? The entire process takes less than 15 minutes to prepare, meaning I can enjoy a hearty breakfast without sacrificing precious morning time.

The beauty of this scramble lies in its adaptability. On some mornings, I might add a sprinkle of parmesan cheese for an extra layer of flavor. Other times, if I’m feeling a bit more indulgent, I might sauté some mushrooms or other vegetables to enhance the taste. This versatility makes it a breakfast I never tire of. It's a blank canvas for my culinary creativity, allowing me to adapt to what's fresh, seasonal, and readily available in my kitchen.

The core ingredients, however, remain the same: eggs, milk (or a plant-based alternative), and a generous helping of greens and grains. The combination of protein from the eggs and complex carbohydrates from the grains keeps me feeling full and energized throughout the morning. This is especially important on those days when I have back-to-back meetings or need to tackle a demanding workload. It's the kind of breakfast that fuels my body and mind, allowing me to approach my day with focus and energy.

Beyond the practical benefits, this scramble has become a symbol of my morning routine. It’s a moment of calm amidst the chaos, a time to connect with myself before the day fully takes hold. The rhythmic chopping, the gentle sizzle of the pan, and the satisfying aroma of the cooking ingredients all create a sense of peace and mindfulness. It’s a simple act, yet it anchors me and helps me to approach the day with a clear head and a happy heart.

I often serve this scramble with a side of crusty bread or toasted English muffins. It makes for a perfectly balanced meal, satisfying my hunger while providing essential nutrients to fuel my day. This breakfast isn't just a meal; it's a lifestyle choice – a conscious effort to prioritize health, efficiency, and personal well-being in the midst of a busy life. And it's a breakfast I wholeheartedly recommend to every busy woman who wants a quick, healthy, and delicious start to her day.

In fact, I’ve even started making a larger batch on Sundays and storing it in the refrigerator for quick reheats throughout the week. This allows me to extend the benefits of this delightful breakfast even further, saving me even more precious time in the mornings. It’s a recipe that has truly become a cornerstone of my healthy eating habits, and I'm confident it'll quickly become a favorite for you, too.

So, try this recipe. Embrace the flexibility and tailor it to your own preferences and dietary needs. You might be surprised at how a simple breakfast can bring such profound benefits to your day.

Step-by-step

    • 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.
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