Cheese and egg skillet for two
A quick weeknight supper built on deli cheese and eggs, the sort of thing that comes together in one pan while you stand at the stove. This shelf holds only what you need to cook with, so we build a stovetop meal that works for a tired night.
About 490 calories a serving, 31 g protein, 30 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 8 ounces [230 g] potatoes
- 1/4 cup milk
From your shelf
- 6 slices sliced yellow deli american cheese product
Staples
- 4 eggs
- 2 tablespoons butter
- 1/2 medium onion
- to taste salt
- to taste pepper
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Dice 1/2 medium onion into 1/4-inch pieces and add to the pan, stirring until soft and starting to brown, about 4 minutes.
- Meanwhile, dice 8 ounces [230 g] potatoes into 1/2-inch cubes. Add them to the pan with the onion, stirring to coat with butter, then spread in an even layer. Let cook undisturbed for 3 minutes so they brown on the bottom.
- Stir the potatoes, breaking up any stuck bits, and let them cook another 4 minutes without stirring, until a fork goes through them with light resistance and the edges brown.
- Crack 4 eggs into a small bowl, whisk with 1/4 cup milk, salt, and pepper. Pour the mixture into the pan over the potatoes and onion, stirring gently with a spatula as the eggs set, about 2 minutes.
- When the eggs are just set but still soft and glossy, lay 6 slices of cheese over the top and tilt the pan so the heat reaches underneath. When the cheese is soft and the bottom of the eggs is set, 1 to 2 minutes, slide onto a plate.
Note Swap the deli cheese for any aged cheddar or gruyere you have. Leftovers keep covered in the fridge for two days and warm well in a skillet. Serve with hot sauce or salsa on the side, or a simple green salad dressed with vinegar.
On the label
CULTURED PASTEURIZED MILK AND SKIM MILK, BUTTERMILK, MILKFAT, SALT, CONTAINS LESS THAN 2% OF SODIUM AND POTASSIUM PHOSPHATES, TRICALCIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, LACTIC ACID, SORBIC ACID (PRESERVATIVE), APO-CAROTENAL AND BETA-CAROTENE (COLOR), ENZYMES
Land O Lakes, cheese, serving 21 GRM, package 1.5 lb. Ingredients as printed on the label.
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Cooks as american cheese. Half of it left? Use up the american cheese.