A Spanish frittata with potatoes is a good idea, might give that a go - make it ahead and nuke. Like the idea of the black beans with some veggies, maybe tomatoes and cilantro for a mexican kick -might add a dollop of yogurt too in my version. Thanks!

I do use a plastic container - and I eat my wraps with a knife and fork so minimum mess! (and why yes, I do look ridiculous doing so I am sure, but my clothes stay clean!)

I'm not a veggie but I try & limit my meat intake to one meal. Black beans are my big staple - mix with different combinations of vegetables & spices and you have tons of meal options.

Mrs Sweet Willie's traveling breakfast of choice.

Thankfully I work out of the house so I fix a proper breakfast.

I'm on a tofu making kick at the moment and am discovering the joys of okara, which is the by product left over when you turn soy beans into soy milk.

Turns out it's perfect for baking with, and because it's high in protein it's pretty filling also.
You should be able to make a huge batch of muffins with okara and other herbs and vegetables and put these in the freezer. You can just warm them up to defrost them quickly in the mornings.

BTW a Spanish frittata (egg, salt, oil, potatoes - and onion for moistness and flavour when eating it later, no need to nuke as it's excellent at room temperature) is a tortilla de patatas or potato omelet. For Spaniards it's commonly considered to be our national dish (although there's debate whether it's just the omelet that represents the country's cuisine or the omelet in a crusty sandwich) so we're a bit sensitive about it being given an Italian name

Another idea: quinoa with honey, almonds, or yogurt. You could make a big batch on weekends and have it throughout the week.

I LIKE quinoa but I'm not sure I could stomach it this way. Quinoa is a great idea for the morning, but how about a breakfast bar? Ideally combined with oats? You can keep them in a tin or the freezer. There seems to be lots of recipes for quinoa breakfast bars on the web.

Another alternative I thought of was using tofu (not the okara) as an ingredient in a soda bread, which is very easy to make and the tofu protein makes it very filling.
http://cookpad.com/recipe/278889
I doubled the recipe for four rolls so the ingredients are:
172gms silken tofu
200gms bread flour
2 tablespoons sugar
2 teaspoons baking powder
4 teaspoons cooking oil
large pinch of salt
Blend/whisk the tofu with the oil until smooth. Combine the dry ingredients and add to the tofu & oil. Combine and knead for 2-3 minutes. Shape into four balls and cut a deep incision into each ball. Preheat the oven to 220C and then bring down to 200C once the bread has been put inside. Cook at 200C for 10 minutes.

This is a Weight Watchers recipe. Each one is 2 points .. so calorie wise equivalent to about 80 calories.


Ingredients
4 spray(s) cooking spray
6 large egg(s)
4 large egg white(s)
1/2 cup(s) water
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup(s) fresh spinach, baby leaves, coarsely chopped
1 cup(s) canned artichoke hearts, without oil, cut in chunks (or frozen, cooked artichoke hearts)
1 cup(s) crumbled feta cheese
1/2 cup(s) roasted red peppers (packed in water), chopped
1/2 cup(s) uncooked scallion(s), sliced
1/4 cup(s) low fat cream cheese, at room temperature

Instructions
Preheat oven to 350�F. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).


In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.


Spoon about 1/4-cup egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve. Yields 1 frittata per serving.

I do a toasted english muffin with 1 T of nut butter (usually cashew) and 1 T of jam. This is my go-to breakfast on mornings when I barely have time to think and made while I'm waiting on my coffee to pour.

I've never come across okara before.

I suspect the 'Spanish frittata' is so called by me because it is what my Italian friends call it (in the same way people call something an 'English Muffin' when they are outside of England). My Brit friends call it a Spanish omelette (the more common spelling there, but from the same origin), but I suspect that is equally wrong too, as omelette / omelet is a French word for an egg dish - no different from frittata in Italian!

It sounds nice - will bear it in mind for when I am less fed up of eggs!

I shall add it to the list!

Never had it prepared any other way than like cous cous (savoury flavours) so it seems a bit odd, but maybe worth a shot!

PB on whole wheat toast is pretty satisfying. For some variety, you can substitute Nutella and both go well with sliced bananas on top.

Spanish omelette/omelet is also perfectly acceptable. The only danger is that some Britons still think of Spanish omelet as something you make with a packet of frozen mixed vegetables, that, or the leftovers scooped out from around the kitchen sink plug hole (always tasted that way to me )

Seriously. Pizza.

Since you are vegetarian, slice of cheese pizza. If you have a Whole Foods that sells them by the slice, that is good. Buy a few slices, take them home and freeze them. Microwave for breakfast.

Or for nutrition--if you can have fish? If so, canned kippered herring is good, especially with sliced tomato and a few saltines.

My usual breakfast is plain microwaved oatmeal with a tablespoon or two of wheat germ, plus a few shredded wheat kernels on top, and then plain lowfat kefir or buttermilk and maybe a few tablespoons of plain Greek yogurt. Almost wish it were time for breakfast, thinking about it. But I don't expect to convert many people.

Anyhow, pizza. Or cheese toast if you have the time. And an orange or banana and vitamin tablet. And maybe lettuce.

ETA: If you're really tired of the usual line-up, consider microwaved corn tortilla topped with salsa for a perfectly satisfying breakfast. Messy if taking it outside, of course. And might need a bit of sour cream or cheese if it has to last you till lunch.