High-Protein Breakfast Scramble

In a large skillet over medium-high heat, spray with cooking spray and let the pan heat up for 1 to 2 minutes. Add the diced onion and bell peppers and stir often. Cook until the onions are soft and translucent, about 8 minutes. 2. Next, add the chopped spinach, drained black beans, cumin, oregano, chili powder, and salt. Stir well, until the spinach has wilted, about 2 minutes. Taste the mixture and add more salt, if needed. (I usually add another ½ teaspoon to this batch, which will taste salty at first, but it will be diluted when you add the eggs later.) 3. Once the veggies and beans are cooked, transfer them to 3 storage jars with a lid. Store these portions in the fridge until you're ready for breakfast. They will keep well for up to 4 days when chilled. 4. To prepare your breakfast, pour the contents from one of the jars into a non-stick skillet over medium heat. While you wait on that to heat up, crack 3 eggs (per portion) into a small bowl and whisk well with a fork. Stir the beans and veggies for 2 minutes, then add the whisked eggs. Let the eggs cook for 1-2 minutes, then stir gently with a spatula. Continue moving the eggs around with a spatula until the eggs are scrambled and everything is heated through, which should take about 4 to 5 minutes. 5. Once the eggs are fully cooked, transfer the scramble to a large serving plate and top with salsa, if desired. (You can also add avocado or guacamole, if you like.) 6. prep1 hr 7. cook45 mins 8. total1 hr 45 mins