This morning I woke up 10 minutes before my alarm. So instead of dawdling like I would normally, I made Mike and I a delicious “to-go” breakfast.
3 potatoes, chopped to home fry size (this leaves enough for leftovers)
1/4 onion, chopped
handful of spinach
splash of milk (I used almond milk)
coconut oil (most other common cooking oil, including olive oil, turns rancid at high heat)
salt and pepper
Heat pan with a little bit of coconut oil. Saute onion and spinach on medium heat until spinach is wilted. While that stuff is cooking, beat together eggs and milk. When spinach has wilted, add eggs, salt, and pepper. Scramble in pan until eggs are cooked. Put the eggs in a Tupperware and cover but don’t bother washing the pan yet (it’s a waste of water).
Heat pan again to high heat with approx. 1 tablespoon of coconut oil. Add chopped potatoes. Fry them in the pan until cooked just a little crunchy on the inside. Sprinkle with salt and pepper and any other spices you think would taste good (I learned to smell the food cooking then smell the spices; if the smells combine well, so will the spices). Add the mostly cooked potatoes to the Tupperware and cover. The moisture in the Tupperware will saturate the potatoes and make them soft when you’re ready to eat them.
It’s yummy to reheat but I try to avoid microwaves because they suck all the nutrients out of the food. So maybe just eat it at your desk when you get to work?
Hope you’re all having happy days!