Breakfast for Dinner: Black Bean Egg Fritattaish

I am at a place in life where I really value comfort. I’m not sure if it is because it is winter or because I’m getting older, but I feel done with pretenses and false fronts. I want things that are real, soul warming, and homey. I have a friend who describes relationships like this as being at the “stretchy pant stage” where you can show up at each other’s home wearing your worst and know you’ll be accepted the same as if you were at your best. I love those kind of friendships.

The same #nomakeupselfie level of comfort applies to the types of food I am actively seeking of late. For example, my bestie recently came over to watch the Golden Globes, and rather than bust out bread, cheese, and a main dish vaguely French in origin, I made a really lovely Thai beef stew. [Note: Make it. This weekend. You won’t regret it. Just don’t expect to have leftovers for lunch because you’ll eat it all.]

With that in mind, I present what is quite possibly the ugliest recipe I’ve developed. This is the opposite of fancy. This is single girl eating at its best.

Breakfast for dinner.

The very phrase makes me want to throw on a hoodie and curl up on my couch with Netflix. I recently told someone that I hated breakfast burritos. I realized afterwards that I had no idea how I felt about IMG_6522breakfast burritos. I hadn’t had one since I was in elementary school when a friend’s mother prepared them the morning after a sleepover and I remember being disgusted by the idea of eating a tortilla for breakfast. At this point in my life I also was convinced that I hated Chinese food. Clearly my palate was confused.

This isn’t quite a breakfast burrito, but it gets close.

1/4 cup chopped red onions
1/4 cup chopped green peppers
1/2 cup black beans*
1 small jalapeno, seeded and sliced
2 eggs, 1 egg white
1/4 cup chopped tomato
Dashes of chili powder, cumin (1/4-1/2 tsp each depending on your tastes)
Salt and pepper
Garnishes of your choosing: Avocado, cheese, cilantro, sour cream, salsa.

Heat a skillet over medium heat, erring on the low side of medium. Swirl a dash of olive oil in the pan and add the red onion and green peppers. Season with a few dashes chili powder and cumin. Saute the onion and pepper for a minute. Add the beans and saute until the veggies are cooked (about three minutes more depending on how small you chopped them).

Spread the beans and veg evenly in the skillet. [Note: You might want to spray some more olive oil in the pan, depending on how good your nonstick is] Crack the eggs into the skillet, breaking the yoke. Tilt the skillet so the eggs spread evenly, flowing around the vegetables and beans. Season with salt and pepper.

Let the eggs cook for about a minute and add the jalapeno and tomato. Cook for another minute.

Once the eggs are starting to get done around the edges, but still uncooked  in the middle, slide a spatula under the edges and flip the eggs as elegantly as possible (ha!). Let this side cook about another minute.

Remove from heat, garnish, and enjoy.

*I know what you are thinking…”What am I going to do with the rest of the can?” I used the leftovers for taco salad for lunch. Get creative!


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