A restaurant-worthy brunch dish is possible in the comfort of your own kitchen, and this healthful breakfast recipe is proof.

Jenna Helwig

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
10 mins
total:
10 mins
Servings:
2
Advertisement

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

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs and ¼ teaspoon salt in a small bowl.

    Advertisement
  • 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.

Advertisement
Advertisement