Shredded Colby and Monterey Jack melts into crispy fried potatoes and eggs to make a fast supper from the shelf. This skillet dinner is ready in half an hour, needs nothing but what you have.

Serves 2. 30 minutes, 20 at the stove.

About 660 calories a serving, 29 g protein, 46 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Peel and cut 1 pound of potatoes into quarter-inch cubes. Heat 3 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, add the potatoes and cook, stirring often, until golden and tender, about 15 minutes.15 min
2. While the potatoes cook, dice 1 small onion, mince 1 clove of garlic, and crack 3 eggs into a bowl. Beat the eggs with a pinch of salt and pepper.
3. When the potatoes are tender, push them to the edges of the skillet and pour the eggs into the center. Let them sit for 30 seconds, then gently scramble the eggs through the potatoes.
4. Sprinkle 1 cup of shredded Colby and Monterey Jack cheese over the eggs and potatoes and turn the heat to low. Cook until the cheese melts, about 3 minutes. Season with salt and pepper to taste and serve.3 min

Note Swap the cheese for cheddar if you have it. Leftovers keep in the fridge for three days and are good reheated in the skillet over low heat. Serve with hot sauce or salsa on the side.