Swiss cheese melts into eggs for a fast supper that asks nothing of you but a hot pan and a few minutes. The deli slices soften into the eggs as they cook, giving you an almost-omelet with melted cheese in every bite. Serve it with bread and call it dinner.

Serves 2. 15 minutes, 10 at the stove.

About 600 calories a serving, 32 g protein, 32 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 2 tablespoons butter in a large nonstick skillet over medium heat. While it foams, crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk them together.
2. Pour the eggs into the skillet and let them set for 30 seconds, then stir gently with a spatula, scraping the cooked egg toward the center and tilting the pan so the raw egg flows to the edges. Tear the 4 slices of swiss cheese into pieces and scatter them over the eggs.3 min
3. Continue stirring and folding every 15 seconds until the eggs are soft and creamy and the cheese is melted throughout, about 2 minutes total. Push the skillet aside to toast your bread while the eggs finish.2 min

Note Swap cheddar if the swiss runs out. Leftovers keep refrigerated for one day and taste best reheated gently in a low oven. Serve with toast and hot sauce or a side salad.