A weeknight scramble built entirely from your shelf and staples. The frozen vegetables break down into soft, sweet bits while the eggs set around them, all sharpened with garlic and finished with butter. This cooks in one pan and takes twenty minutes from start to plate.

Serves 2. 20 minutes, 18 at the stove.

About 640 calories a serving, 38 g protein, 52 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large nonstick skillet over medium-high heat with 2 tablespoons oil. When it shimmers, add 3 sliced garlic cloves and stir until fragrant, about 1 minute.
2. Dump the entire 10-ounce bag of frozen broccoli, zucchini, and red peppers into the pan. Stir to coat with oil and cook, stirring occasionally, until the vegetables have thawed and begun to soften, about 8 minutes.8 min
3. While the vegetables cook, crack 6 eggs into a bowl and whisk them together with a pinch of salt and pepper. When the vegetables are tender, push them to the edges of the pan.
4. Pour the eggs into the center of the pan and let them sit undisturbed for 1 minute, then gently push them toward the vegetables, folding everything together as the eggs set, about 3 minutes total. The eggs should be creamy and barely set.3 min
5. Turn off the heat and stir 1 tablespoon butter into the scramble until melted. Taste and adjust salt and pepper. Divide between two plates and serve at once.

Note Swap the frozen vegetables for any others on hand, or use fresh broccoli and peppers cut small. Leftovers keep three days in the fridge and reheat gently in a skillet. Serve with rice, toast, or a slice of bread alongside.