• 4 large eggs, beaten
• 1 tablespoon milk
• 1/4 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
• 2 cloves garlic, minced
• 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)
• 1 tablespoon chopped fresh chives
• Freshly ground black pepper
• Flaky salt
• Crusty bread, toasted English muffins, or warm corn tortillas, for serving

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.

Source Information

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.