Canned corn becomes something warm and supple when stirred into butter and eggs, seasoned with salt and pepper. A meal that takes what you have and makes dinner in fifteen minutes flat.

Serves 2. 15 minutes, 12 at the stove.

About 330 calories a serving, 13 g protein, 10 g carbohydrate, 27 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain 1 can of corn in a colander and set aside. Crack 4 eggs into a bowl, whisk with 1/4 teaspoon salt and 1/4 teaspoon pepper until the yolks break and the whites turn pale.
2. Melt 3 tablespoons butter in a 10-inch skillet over medium-high heat until the foam subsides, about 1 minute. Add the drained corn and stir constantly until warm and beginning to brown at the edges, about 3 minutes.3 min
3. Pour in the beaten eggs and stir gently with a silicone spatula, scraping from the edges toward the centre as they set, until the curds are soft and barely hold their shape, about 3 minutes. When they stop flowing, push the skillet off the heat.3 min

Note Swap the corn for frozen peas if you have them. Leftovers keep in the fridge two days; reheat gently in a pan with a splash of water. Serve with toast or alongside greens.