Fat free cheddar melts into scrambled eggs baked until set and creamy. A plain shelf calls for a simple supper: this becomes dinner with toast and a salad, ready in twenty minutes from counter to table.

Serves 2. 20 minutes, 8 at the stove.

About 540 calories a serving, 32 g protein, 4 g carbohydrate, 44 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Melt 2 tablespoons butter in a medium skillet over medium heat while you whisk 6 eggs with 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
2. Pour the egg mixture into the hot butter and stir gently with a wooden spoon for two minutes until it begins to set on the bottom and sides. Scatter 1 cup shredded cheddar over the top.
3. Transfer the skillet to the oven and bake uncovered for 8 to 10 minutes, until the eggs are set but still tender and the cheese has melted into the curds.9 min

Note Swap milk for chicken broth if you have it. Serve with buttered toast and a green salad. Leftovers keep refrigerated for one day; reheat gently in a 300°F oven.