Some of the best recipe inspirations come from leftovers in the fridge. I made more farro than I needed for a Mediterranean salad earlier in the week. Farro’s whole-grain, nutty flavor works well in warm side dishes and cool salads. If you’ve never tried farro, think of it as a fatter version of brown rice with a more tender interior.
I thought of using my leftover farro as a base for a Chinese-style stir-fried “rice” with soy sauce and sesame oil, but my other unused ingredients seemed incompatible with a stir-fried rice and would go to waste in my fridge if I didn’t use them: scallion, spinach, feta cheese and kalamata olives. An egg scramble made more sense. Both Paul and I enjoyed the result. This balanced dish provides protein from egg, fresh green vegetables, high fiber from farro and bold flavor from the feta and olives. ⭐️⭐️⭐️
Spinach, Farro and Feta Scramble
- 2 tsp olive oil
- 1 clove garlic, minced
- 1 scallion, chopped
- 2 cups fresh baby spinach, roughly chopped
- 1 cup cooked farro
- 4 large eggs, scrambled
- 6 kalamata olives, pitted and halved lengthwise
- 1/4 cup crumbled feta cheese
- Kosher salt and fresh ground black pepper to taste.
- Heat olive oil in a non-stick frying pan. Add garlic and sautée on low heat for about a minute. Add scallion and spinach and toss with the garlic for a few seconds until mixed.
- Add farro and mix thoroughly over the heat for a few minutes. Stir eggs into the ingredients in the pan. Keep them moving in the pan on low heat.
- When the eggs are cooked but still soft, mix in the olives and feta cheese. Remove from heat and serve on warm plates immediately. The egg scramble will continue to cook for several seconds after plating. Salt and pepper to taste.