Sliced pepper jack cheese melts into eggs for a quick, spiced dinner that needs nothing but what's already in the kitchen. This shelf's one ingredient does all the heavy lifting, bringing heat and richness to a simple skillet that comes together in minutes.

Serves 2. 15 minutes, 12 at the stove.

About 460 calories a serving, 35 g protein, 6 g carbohydrate, 33 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Dice a quarter of one medium onion and scatter it in the pan; cook until softened, about 2 minutes, stirring once.2 min
2. Crack 4 eggs into a bowl, add 1/4 teaspoon salt and 1/4 teaspoon pepper, and beat with a fork until fully combined. Pour the eggs into the skillet with the onion and let them sit undisturbed for 30 seconds, then stir gently every 10 seconds until they form soft curds.4 min
3. When the eggs are nearly set but still slightly wet on top, lay 6 pepper jack cheese slices over them and remove the pan from heat. Cover with a lid or plate and let sit for 1 minute until the cheese melts into the eggs.

Note Swap diced bell pepper for onion if you have it on hand. Leftovers keep in a covered container in the fridge for 2 days and reheat gently in a skillet over low heat. Serve with toast and a green salad to stretch it into a fuller meal.