Food Recipes Grains and Greens Scramble 5.0 (1) Add your rating & review A restaurant-worthy brunch dish is possible in the comfort of your own kitchen, and this healthful breakfast recipe is proof. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on December 17, 2020 Rate PRINT Share Close Photo: Caitlin Bensel Servings: 2 You’ll start by crisping up nutty grains of farro in olive oil before adding ribbons of lacinato kale (also known as dinosaur or Tuscan kale) to the skillet. Once tender, you’ll fold in beaten eggs and stir until they’re perfectly tender and fluffy. Low heat and slow stirring is the key to a perfect scramble, and this recipe is the one to get you there. Calabrian chiles are a sophisticated way to add heat, but regular red pepper flakes will work, too. Ingredients 4 large eggs ½ teaspoon kosher salt, divided 1 tablespoon olive oil .66666 cup cooked farro 1 cup sliced lacinato kale Chopped Calabrian chiles or crushed red pepper, for serving (optional) Directions Whisk eggs and ¼ teaspoon salt in a small bowl. Heat oil in a 10-inch nonstick skillet over medium. Add farro and cook, stirring often, until beginning to crisp a bit, 1 to 2 minutes. Add kale and remaining ¼ teaspoon salt; cook, stirring occasionally, until tender, about 2 minutes. Add eggs and scramble. Divide between 2 plates. Top with chopped chiles or crushed red pepper, if desired. Rate It Print