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This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.

• 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

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