Hmm. I get a weird mouth thing sometimes when I eat certain things. Eggplant. Figs. I wonder if it’s the same thing. It’s always been pretty mild.
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Re pita - the porousness doesn’t do well with freezing, I think.
Have you tried just refrigerating a week’s worth? Also fat in the eggs helps - so cheese or cream vs skim milk, which leaches water.
I used to batch-cook egg pita pockets like that years ago when I needed a portable healthy breakfast but no time in the morning.
Same point re fat for muffin cup frittatas / quiches. Oh and you could add a couple of tbsps of cornstarch to the eggs, that can help absorb any rogue liquid.
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I might give it a whirl again, but so many other ideas on this thread to choose from! The eggs were mixed with a little heavy cream, cheese, and broccoli/cabbage/kale mix that was leftover. It could have been the latter that contributed to the moisture.
Yessss. Freezing and then defrosting that will definitely release liquid.
But may also be avoidable if you refrigerate rather than freeze.
I should have thought about that. It’s actually my trick to being able to use shredded zukes in a fritter or tea bread without having them release a ton of water. I think I didn’t think of it because the veg weren’t frozen when I put them into the egg bake. Only after I stuffed the pitas. Senior moments, right and left!
Making a scaled down version of this Maple Bacon Cheddar strata today , with 4 eggs, the bread I have on hand (whole grain) and less cheese.
Oh no! So glad to hear he grew out of it, I’ve got OAS and it’s still with me…most fruit is off the table.
Not completely, but he usually seems to know when to roll the dice and take his chances.
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