So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Baked Eggs
I started with the vegetables: chopped frozen spinach, baby bella mushrooms, carrots, and onions. The first thing I did was chop up the onions and scallions into smaller wedges. Then I immediately placed them in an oiled pan on the stove. I salted them to speed up the process of the natural sugars breaking down. Yes, my friends, I am making caramelized onions. You always want to make this your first step because they take a long, long time. I stir them occasionally until they start to color. When they stick to the pan, I deglaze them with some water. I scrape up the brown bits and repeat until a full glass of water is finished and the onions are deep, rich brown.
While the onions were breaking down into a delicious sweet topping, I worked on the other vegetables.
For the mushrooms, I sliced them and then simply sauteed them until soft.