A fast frittata built on one frozen vegetable blend that holds its roasted char. The corn and pepper do most of the work while you cook eggs on the stovetop and finish under the broiler in the time it takes to make a salad.

Serves 2. 20 minutes, 10 at the stove.

About 480 calories a serving, 29 g protein, 16 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your broiler to high. Crack 6 eggs into a bowl, add a pinch of salt and pepper, and whisk until the yolks and whites are combined, about one minute.
2. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 1 minced garlic clove and cook until fragrant, about thirty seconds, then scatter in the 10 oz corn and pepper blend and stir to coat in the butter. Let it sit for two minutes to warm through, stirring once halfway.2 min
3. Pour the whisked eggs over the corn and peppers, scatter 3 oz grated sharp cheddar across the top, and stir gently just once to combine. Cook undisturbed on the stovetop for two minutes until the bottom starts to set.2 min
4. Transfer the skillet to the broiler and cook until the top is puffed and set but still creamy in the center, three to four minutes. The cheese should be golden and the eggs cooked through where you want them.4 min

Note Swap the cheddar for crumbled feta or gruyere. Leftovers keep covered in the fridge for two days and are good cold or reheated gently in a low oven. Serve with a green salad dressed with lemon and oil or slice into wedges with crusty bread.