A quick supper that leans on one good frozen vegetable mix, turning it into something warm and filling with eggs. The corn and peppers cook down with garlic and butter, then you crack eggs into the pan to finish.

Serves 2. 20 minutes, 15 at the stove.

About 390 calories a serving, 17 g protein, 37 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Add the entire package of frozen corn and pepper mix, breaking it up as it cooks, and season with salt and pepper.
2. Cook the vegetables for 6 to 8 minutes, stirring occasionally, until the corn is heated through and the peppers begin to soften and any liquid has evaporated. Taste and adjust seasoning.7 min
3. Make four small wells in the vegetables with the back of a spoon, then crack one egg into each well. Cover the pan and cook for 4 to 5 minutes until the eggs are set to your liking, checking after 3 minutes.4 min

Note Swap the frozen mix for fresh corn, diced red pepper and diced onion if you have them (add an extra minute or two to the cooking time). Leftovers keep covered in the fridge for one day; reheat gently in a skillet. Serve with toast or a simple green salad.