If you’re a student like my fellow Porto Bella Julie C, your mid-terms are right around the corner. I know, I’ve been a student too: it’s a time where you sleep less, forget to shower, take out your old sweat pants & drink a hell of a lot of coffee. It’s also a time when you’ll settle for a bagel and cream cheese for breakfast before your big exam because there’s just no time to cook. That’s why preparing a balanced breakfast in advance can really make a difference on your brain and your grades. So take 30 minutes out of the time you would have spent procrastinating on Facebook (don’t you dare deny it) and make these!
Ingredients (yields 4):
- 1 medium onion, diced
- 3 garlic cloves, crushed
- ½ Tbsp of margarine
- ½ Tbsp of grapeseed oil
- 12 oz of spinach
- 5 dozens of cherry tomatoes, halved
- 8 eggs, scrambled
- 200 g of feta cheese, crumbled
- Fresh basil
- Salt & pepper
Directions: Get four 500 mL mason jars with a wide spout ready. In a large skillet on medium-high, heat margarine and grapeseed oil; add the onion and garlic. Cook until onion has softened. Add spinach and cook until wilted. Salt and pepper to taste. Divide cooked spinach into four portions; this will be the bottom layer of your breakfast jars. Scramble the eggs in a large skillet as you would normally do. Salt and pepper to taste. Divide the eggs into four sections just like the spinach; this will be the second layer of your breakfast jars. Do the same with the halved cherry tomatoes (third layer) and the crumbled feta (fourth layer). Garnish with freshly ground black pepper and a few basil leaves. Twist on the lids and put them in the fridge! You can keep these refrigerated up to 4 days.
When I was a student, the band Broken Bells really helped me keep focus when all I wanted to do was throw my books and laptop out the window. Here’s “High Road”. Good luck on your mid-terms! I’m sure you’ll do great 🙂