Maple oatmeal goes savory here, bound with eggs and crisped in a skillet for a grain-based dinner that tastes like comfort food but takes twenty minutes. Two substantial cakes fill a plate when you need something warm and filling fast.

Serves 2. 25 minutes, 20 at the stove.

About 450 calories a serving, 19 g protein, 19 g carbohydrate, 33 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack three eggs into a bowl, pour in three packets of maple oatmeal, add 1/4 teaspoon salt and 1/4 teaspoon pepper, and stir until you have a thick batter that holds together.
2. Grate 2 ounces of sharp cheddar and chop two scallions with greens; fold both into the batter.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then drop two heaping spoonfuls of batter into the pan, press each into a flat cake about 1/2 inch thick, and cook until the bottom is brown and crisp, about four minutes.4 min
4. Flip each cake and cook the other side until the same color, another three to four minutes; the cakes are done when they hold together and the center no longer looks wet.4 min
5. Transfer the cakes to a plate and serve hot, while you eat the first batch the batter is at room temperature and ready for two more cakes if you want them.

Note Swap aged gouda or gruyère for the cheddar. Leftover cakes keep four days refrigerated and reheat in a skillet or toaster oven. Serve with a side salad or raw vegetables, or eat them as a hearty snack the next day.