Scrambled Eggs with Greens & Grains - Cook For Your Life- anti-cancer recipes
Scrambled Eggs with Greens & Grains
Servings: 2
Prep time: 15

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 for a quick lunch or brunch. You can literally make this with any grain or green you have on hand, making it a tasty, nutritious way to use up what you have in your fridge. Thrifty, easy, and good to eat- how great is that?


  1. 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.
  2. Stir in the leftover grains, eggs, a little more salt, and pepper. Scramble until the eggs are set. Serve immediately.


  • 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

Nutritional Information


340 cals


15 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g


40 g


2 g


3 g


13 g


472 mg

*per serving

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Ann's Tips and Tricks

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.




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