A sheet-pan dinner that leans on sharp cheddar color and mild cheddar flavor from reduced-fat colby-jack cheese, bound with eggs into a creamy browned custard over potatoes and onion. The shelf gives you one ingredient, so the rest comes from what any kitchen keeps close.

Serves 2. 35 minutes, 10 at the stove.

About 620 calories a serving, 37 g protein, 36 g carbohydrate, 37 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat one 10-inch skillet over medium-high. Peel and cut 12 ounces waxy potatoes into half-inch cubes; mince 1 medium onion and 1 clove garlic. Add 2 tablespoons butter to the hot pan, then the potatoes, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss once and let it sit.
2. When potatoes brown on the bottom, after 6 to 7 minutes, stir in the garlic and let them cook until a knife easily pierces the largest cube, another 4 to 5 minutes. While they cook, whisk 3 eggs in a bowl with 1/4 teaspoon salt and a pinch of pepper.
3. Pour the egg mixture into the pan and stir gently. When the eggs just begin to set on the bottom, after 2 minutes, scatter 1.5 cups shredded colby-jack over the top.2 min
4. Lower the heat to low and cover the pan with foil or a lid. Cook until the eggs are set and the cheese melts, about 4 to 6 minutes. The custard should still tremble slightly when shaken.5 min
5. Top with 1 tablespoon chopped fresh thyme or chives. Slide half onto each plate.

Note Swap bacon or diced ham for flavor if you have it; stir it in after the potatoes brown. Leftovers keep covered in the refrigerator for two days and reheat gently on the stove or in a low oven. Serve with a green salad or a wedge of sharp cheese on the side.