Greens and Grains Scramble

Ingredients

• 2 servings pepper black freshly ground
• 2 servings muffins english toasted for serving
• 4 large eggs beaten
• 1 tablespoon chives fresh chopped
• 2 cloves garlic minced
• 1 tablespoon spring onion light finely chopped
• 0.3 teaspoon kosher salt 
• 1 cup the salad chopped (such as kale, Swiss chard leaves without ribs, or spinach)
• 1 tablespoon milk 
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 servings salt 
• 0.5 cup wheat berries whole cooked (wheat berries, farro, barley, or millet)

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a large bowl, whisk together the eggs, milk, and kosher salt; set aside.
2. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat.
3. Add the green onion and garlic and sauté until soft, 1 to 2 minutes.
4. 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.
5. 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.
6. Remove from the heat, stir in the chives, and season with pepper.
7. Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
8. 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.
9. Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon. Copyright © 2013 by Megan Gordon; photographs copyright © 2013 by Clare Barboza. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Megan Gordon is a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog, A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens and the Edible publications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by the Wall Street Journal and Sunset magazine.