A sheet pan supper built on that bag of steamed vegetables from the freezer, turned crisp at high heat with eggs cooked right on top. The vegetables need only seasoning and heat; the eggs are done in minutes.

Serves 2. 20 minutes, 8 at the stove.

About 420 calories a serving, 17 g protein, 8 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Microwave the bag of vegetables for two minutes, then pour them onto a sheet pan and toss with 2 tablespoons oil, salt, and pepper. Spread in one layer and roast for eight minutes until the edges brown.
2. While the vegetables roast, mince 2 garlic cloves and crumble 2 ounces feta cheese. When the vegetables are browned, push them to the sides of the pan and dot the center with 1 tablespoon butter.
3. Crack 4 eggs onto the pan among the vegetables, sprinkle the garlic over them, season the eggs with salt and pepper, and return to the oven for four minutes until the whites set but the yolks stay soft.4 min
4. Scatter the feta across the pan and serve from the sheet pan at the table.

Note Swap the feta for any cheese that melts or any soft cheese you have. Leftovers keep cold for two days. Serve with crusty bread to soak up the yolks, or a green salad on the side to stretch it.