A sheet-pan frittata built on frozen mixed vegetables; they thaw as the eggs cook, making this a true weeknight dinner that needs only onion and cheese from the shop to go from freezer to table in thirty minutes.

Serves 2. 30 minutes, 10 at the stove.

About 500 calories a serving, 26 g protein, 21 g carbohydrate, 35 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Crack 6 eggs into a bowl, whisk them with 1/4 teaspoon salt and 1/4 teaspoon pepper until frothy, and stir in the grated cheese and 2 cups frozen mixed vegetables (no need to thaw). Dice 1 small onion.
2. Melt 2 tablespoons butter in a 10-inch cast-iron or oven-safe skillet over medium heat, scatter the diced onion across the bottom, and cook until soft, about 3 minutes, stirring once.
3. Pour the egg mixture into the skillet and let it cook undisturbed for 2 minutes, until the edges begin to set.2 min
4. Transfer the skillet to the oven and bake until the top is set and lightly golden, 12 to 15 minutes.13 min

Note Swap cheddar for gruyere or fontina if you prefer. Leftovers keep in the refrigerator for three days and are good cold or reheated gently. Serve with bread and a green salad, or cut into wedges and pack for lunch.