One of my more weird “as I’m getting older” traits is that I like to pick something out for work-week breakfasts and stick with the same thing all week. It just makes it easier to not have to make those decisions in the morning when I’m not all there!
So what do I eat? Susan’s baked oatmeal, avocado toast, cream cheese on English muffins, Greek yogurt and fresh pineapple, blackened fish tacos (not kidding – delicious!) and one of my favorite go-tos: an egg with black beans, spinach and feta.
What all these have in common is that we can get the ingredients during our end-of-week shopping run, and then you’re set for the week. With the spinach dish, it does take some cooking, but with stuff set out, it’s five minutes max. The recipe below makes one good-sized serving. One can of black beans will last you for five servings during the week.
- 1 egg (whisked with about 1 T of milk)
- 1 C loosely packed fresh spinach
- 1/4 C canned black beans, rinsed
- 2 T crumbled feta cheese
- 1 T butter
- 1/2 t cumin
- Salt and pepper to taste
I set out a non-stick frying pan and get it heating to medium while I whisk the egg and pull the other ingredients out of the fridge.
When the pan is warm, I melt the butter and toss in the spinach and sauté until it wilts. Then I add the black beans, egg, cumin and some salt and pepper. I stir/scramble the whole thing together for a minute or two. I use a silicon spatula for this.
I’ll fold the whole thing out on a small plate and crumble the feta on top. That’s it! I’ll enjoy with a cup of coffee and some good morning reading before the workday takes off.