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Scrambled Eggs with Greens & Grains

Name: Scrambled Eggs with Greens & Grains
Prep time: 15

(4 votes, average: 4.25 out of 5)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

I am an advocate for using up leftovers. I hate waste. This Scrambled Eggs with Greens & Grains recipe is a fabulous way to turn leftover grains into a delicious, protein-packed dish that’s perfect...

1 tablespoon olive oil
1 medium stalk of scallions, white and light green parts only, chopped
2 cups washed and chopped greens, such as kale, escarole, chard, or bok choy
½ cup leftover grain, such as farro, quinoa, barley, brown rice
3 eggs, lightly whisked
Salt and pepper, to taste

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Nutrition Facts

Calories

340 cals

Fat

15 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

40 g

Sugar

2 g

Fiber

3 g

Protein

13 g

Sodium

472 mg

Directions

In a saute pan, heat 1 tablespoon of olive oil over medium heat. Add the scallions and cook for 3 minutes. Add the greens, sprinkle with salt and cook, until wilted.
Stir in the leftover grains, eggs, a little more salt, and pepper. Scramble until the eggs are set. Serve immediately.

Chef Tips

This is a perfect vehicle for any ‘bag and freeze’ greens you may have stored in your freezer, or for commercially frozen kale or leaf spinach too.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.