Precut veggies for egg white scramble

plushious

Hello,

I love adding veggies to my egg white scramble in the morning, but I dont have time to cut everything everyday. Also, veggies dont last long if I precut them. I have considered precutting them and then freezing them. Has anyone tried this? Do you saute them before freezing or freeze them raw? Does freezing them make them loose nutritional value?

cmfaris8

Precutting and freezing: I do this when I buy bulk produce. I do not cook them before I freeze them. I usually put them into small Tupperware containers so I can easily pop them in my omelet. I make my omelets like frittatas. I set my oven to 400 degrees as soon as I wake up, grease a glass pan, and bake them in the oven for 10-15 minutes so I don't defrost or sautee my veggies.

Freezing them will cause them to loose nutritional value, but by cooking veggies, you are eliminating a lot of nutrients as well. Plus eating your veggies is better than allowing them to spoil. I guess it comes down to convenience and whatever works for you.

djshari

Precutting and freezing: I do this when I buy bulk produce. I do not cook them before I freeze them. I usually put them into small Tupperware containers so I can easily pop them in my omelet. I make my omelets like frittatas. I set my oven to 400 degrees as soon as I wake up, grease a glass pan, and bake them in the oven for 10-15 minutes so I don't defrost or sautee my veggies.

Freezing them will cause them to loose nutritional value, but by cooking veggies, you are eliminating a lot of nutrients as well. Plus eating your veggies is better than allowing them to spoil. I guess it comes down to convenience and whatever works for you.

Is the 10-15 minutes for a single serving? How many eggs do you use? I ask because I think this could work great for me! I don't really allow enough time to prepare food in the mornings but if it is something I can pop in the oven right when I get up that it can cook while I get ready... if its oven I don't have to stand over it like something on the stove (which is why I haven't done it much)

cmfaris8

Precutting and freezing: I do this when I buy bulk produce. I do not cook them before I freeze them. I usually put them into small Tupperware containers so I can easily pop them in my omelet. I make my omelets like frittatas. I set my oven to 400 degrees as soon as I wake up, grease a glass pan, and bake them in the oven for 10-15 minutes so I don't defrost or sautee my veggies.

Freezing them will cause them to loose nutritional value, but by cooking veggies, you are eliminating a lot of nutrients as well. Plus eating your veggies is better than allowing them to spoil. I guess it comes down to convenience and whatever works for you.

Is the 10-15 minutes for a single serving? How many eggs do you use? I ask because I think this could work great for me! I don't really allow enough time to prepare food in the mornings but if it is something I can pop in the oven right when I get up that it can cook while I get ready... if its oven I don't have to stand over it like something on the stove (which is why I haven't done it much)

Well I use the carton of liquid egg whites. I buy the quart size and it usually lasts me about 4-5 breakfasts. Each 1/5 of the carton amounts to 4 or 5 egg whites. I seriously love my breakfast and am so happy I discovered this trick to cooking my eggs. It takes me about 5 minutes total prep especially using liquid whites. Also when I say 10-15 minutes baking, I usually pop it in, take my shower, and then take it out. Sometimes it's still jiggly so I leave it in a few extra minutes.

MinnieInMaine

Some cut veggies stay better if you put them in a bit of water. It works great with carrots! You could also try blanching them.

Squamation

I'll freeze vegetables just for this purpose: of using them later with my eggs. I pre-cook them first and season them before packing them up and putting them in the freezer. Every night before bed I pull a pack out and put it in the fridge and its defrosted by the morning.

thisismeraw

I've never tried frozen veggies but I love scrambled eggs with veggies. What I do is chop up enough for a few days. It only takes a few seconds to chop them and they do last for a few days in the fridge.

When I bring food home from the grocery store what can be washed in advanced I do so it saves time. I chop up enough veggies for a few breakfasts and meals normally twice a week.

futurefitDVM

I dice up a couple bell peppers and onion on Sunday so that its ready to grab for omelettes. The veggies last all week in the fridge and its so much more convenient than chopping things for every meal.

madmiya

i had this problem too. i started buying bags of precut veggies at whole foods or trader joes.
but then my portions were too big because the veggies were sort of large.
so i started eliminating eggs to get to the correct portion size.
eventually i had fried veggies and no egg.
which worked out well until i stopped cooking them because cleaning a pan for a cup of fried veggies seemed like way too much work. now i eat them raw because im incredibly lazy.
the whites of my eyes are brighter and im more awake in the morning.
i think the chewing work wakes me up faster.
but its relatively mindless so...

i think precut veggies bought weekly would be your best bet. try trader joes, whole foods or your local food chain retailer.

moondawg14

Freezing them will cause them to loose nutritional value, but by cooking veggies, you are eliminating a lot of nutrients as well.

This is not true. Freeze if it's convenient, you're not losing anything by freezing. Or cooking.

AmberleyAngel

Freezing them will cause them to loose nutritional value, but by cooking veggies, you are eliminating a lot of nutrients as well.

This is not true. Freeze if it's convenient, you're not losing anything by freezing. Or cooking.

I saw a report recently where it said (bought) frozen veggies can actually be better for you because they are snap frozen at their freshest. This is when compared to fresh vegetables which may have taken days to reach the supermarket and stored for who knows how long in cold storage. Of course, if you buy direct from a farmer's market etc, then I would expct those to be pretty fresh.

Oh, and for your veggie scramble, try wrapping it in a low-carb tortilla with a splash of bbq sauce for a scrumptious lunch.

avskk

I just started buying the Bird's Eye "Recipe Ready" precut frozen veggie mixes. I throw a handful in my skillet with a little Pam spray, let them sizzle on medium heat until they're just warmed through (I usually brush my hair while this is going on), then add liquid egg whites and stir for a minute to get a really tasty, easy scramble. The pizza supreme blend and the baby mushroom blend are especially delicious for this purpose.

Mr_Excitement

I use frozen veggies in a bag. Saves a lot of time and really, I don't think they lose nutritional value for freezing.