A crispy-bottomed frittata built on a tater tot crust, topped with eggs and caramelized onion. This shelf gives you a weeknight answer when you want something that feels substantial but cooks in one pan, fast.

Serves 2. 25 minutes, 10 at the stove.

About 1030 calories a serving, 53 g protein, 9 g carbohydrate, 87 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion thin and cook it in 1 tablespoon butter over medium heat, stirring often, until soft and golden, about 8 minutes; transfer to a plate.8 min
2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Spread 12 ounces tater tots in an even layer and cook without stirring until the bottom is crisp and golden, about 5 minutes.5 min
3. Whisk 4 eggs with salt and pepper, then pour over the tots. Scatter the caramelized onion on top, stir gently once to distribute, and cook over medium heat until the edges set, about 2 minutes.2 min
4. Transfer the skillet to a 400 degree F [200 degree C] oven and bake until the center is just set but still soft, 5 to 7 minutes, then slide onto a cutting board and halve to serve.6 min

Note Swap the onion for thinly sliced bell pepper if you have it. Leftovers keep in the fridge for two days and reheat gently in a low oven. Serve with a sharp green salad or hot sauce on the side.