a fun kitchen hack

My latest kitchen hack is as follows….

Sometimes when I’m working in the kitchen and have some time to kill, I mince an onion or two and saute it in a bit of butter over medium heat until it has cooked through. Then I scoop the soft onion into a half-pint jar and stick it in the fridge.

I do the same with green and red peppers, sometimes with a couple jalapenos mixed in (and, when I have them, sliced mushrooms, too).

Now, the hard work done, here’s the fun part.

I smack a skillet on the stove, fling in a pat of butter (or bacon grease), and set it over medium heat. While the skillet warms, I gather my various jars of pre-sauteed veggies from the fridge, and then, once the fat has melted, I plop in whatever veggies I want. Once they’re sizzling, I toss in a couple handfuls of fresh spinach, if I have it, and, when the greens are just barely wilted, the scrambled egg. Lots of salt and pepper, of course. Occasionally, I crumble in some bacon, or chopped ham. When the eggs are done, I add cheese.

I’ve been doing this ever since the soiree when, in order to minimize the last-minute tasks, I prepared all the breakfast elements ahead of time. That weekend, I finished the eggs with goat cheese and fresh chives.

I’m not a huge egg eater, at least not on a regular basis, but eggs thisaway are immensely satisfying and delicious, and, therefore, I’ve been making them more often. Serving them to the rest of the family at the start of an ordinary workday, I feel almost goddess-like.

Of course, the cooked veggies can be used for more than just eggs. Think: adding them to leftover rice, a pot of beans, a bowl of ramen, grilled cheese, pasta, etc. The important thing is, it’s good food, real food, transformed [waves magic wand] into fast food.

This same time, years previous: the quotidian (11.19.18), the quotidian (11.20.17), apple raisin bran muffins, sock curls, new clothes, a new ritual, pasta with creamy pumpkin sauce, swiss chard and sweet potato gratin.


  • Lana

    I keep the chopped vegetables in jars but I don't precook. Just having them prechopped was a game changer here since they are ready to go. I am going to give the idea of precooking some thought.

  • Miriam

    I am sooo going to try this. I even have a bunch of glass jars sitting on top of the buffet, ready to fill with the goodness. Thanks for the tip!

  • beckster

    When I am making pizza dough to ferment, I often soften sliced onions, red bell peppers, artichokes, broccoli, mushrooms, whatever I am going to put on my pizzas, in olive oil with a pinch of salt and store. Then when the dough is ready for pizza, so are my toppings. Makes quick work of dinner at the end of the day. I had not thought to add them to eggs or beans, and the freezing idea is genuis. Thanks, Jennifer!

  • Melodie

    How long would these keep? 3 days? 5? a week? I know you'll say they wouldn't last that long at your house but with just two of us here … It's a great hack and deserves to go viral. 🙂

    • Jennifer Jo

      A week, at least. I never tracked it, but sometimes the jar seems to sit in there for a looong time — it's yet to go bad!

      Another idea: spoon little piles of the cooked onion (or whatever) onto parchment-covered baking sheets and freeze. Once the blobs are hard, store them in a bag in the freezer. Just thaw a couple at a time to have on hand…..

  • Goatldi

    Perfect! I have found in the last year as a "single aka widowed" woman that quick and easy are the best. I fix a lot of stir fry type of dinners but this prepared hint would make it even better!

  • Margo

    oh YUM. Eggs with stuff is one of my favorite breakfasts! I put a few sliced mushrooms in the pan and when they're getting brown, crack an egg right on top of them – I don't bother to mix it first and I usually don't even add cheese. I do this with spinach, too. Hint: truffle salt when using mushrooms.

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