A quick skillet dinner built around frozen mixed vegetables, with eggs that crisp in the butter while the vegetables warm. Honest food for two tired people, ready in fifteen minutes.

Serves 2. 15 minutes, 12 at the stove.

About 380 calories a serving, 14 g protein, 35 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large skillet over high heat and melt 2 tablespoons butter in it until foaming. Add 3 cups of the frozen vegetable blend straight from the freezer and stir every minute until the vegetables are hot and golden at the edges, about 6 minutes.6 min
2. Push the vegetables to the sides of the pan and crack 4 eggs into the center, letting the whites set around the yolks while the residual heat and butter cook the bottoms crisp. Tilt the pan and spoon hot butter over the yolks until the whites are opaque and the edges are lacy, about 4 minutes.4 min
3. Season everything with salt and pepper, slide onto two plates, and serve at once.

Note The eggs can be cooked any way you like: scrambled with the vegetables, or set separately until the whites just firm. Leftovers keep three days in the fridge and reheat gently in a skillet. Serve with bread and a squeeze of lemon.