A frittata built on one can of mixed vegetables transforms minimal pantry into dinner fast. The frozen carrots, corn, and peas thaw as the eggs set over low heat, so there's just one pan and no fussing. Dinner is ready in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 330 calories a serving, 19 g protein, 21 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 eggs into a bowl and whisk with 1/4 teaspoon salt and 1/8 teaspoon pepper until the whites and yolks blend.
2. Melt 1 tablespoon butter in an 8 or 9 inch nonstick skillet over medium heat, then pour in the egg mixture. Let it sit for thirty seconds, then gently push the set edges toward the center so uncooked egg flows to the edge. Repeat this every thirty seconds for two minutes.3 min
3. Drain one 15 oz can of carrots, corn, and sweet peas and scatter them over half the frittata. Reduce heat to low and cover the pan loosely with a lid or foil. Cook until the top firms but still jiggles slightly at the very center, about five to seven minutes.6 min
4. Slide the frittata onto a plate, fold it in half over the vegetables, and cut in two.

Note Swap the canned vegetables for leftover roasted vegetables or steamed broccoli if you have them. Frittata keeps, covered, for two days and is good cold or reheated gently. Serve with bread and a simple green salad, or eat it cold for lunch tomorrow.