A simple omelette built around good Swiss cheese: the slices melt into pools of nutty flavor. This is what you cook when the shelf is bare except for one fine ingredient and your staples. Serve it with toast and a salad.

Serves 2. 20 minutes, 15 at the stove.

About 410 calories a serving, 28 g protein, 8 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a nonstick or cast iron skillet over medium-high heat. Add 1 small thinly sliced onion and cook, stirring often, until it begins to soften and turn golden, about 5 minutes. Season with salt and pepper, then push the onion to the sides of the pan.5 min
2. Crack 4 eggs into a bowl and whisk until the yolks and whites combine. Pour the eggs into the skillet over the onion, tilting the pan so they spread evenly. Let the eggs set at the edges while the center stays soft, about 1 minute.1 min
3. Tear 4 slices of Swiss cheese and scatter them over half the omelette. When the top still looks just barely wet, fold the omelette in half and slide it onto a plate. Let it rest for a moment so the residual heat finishes melting the cheese.2 min

Note Swap the onion for 2 tablespoons finely chopped fresh herbs if you have them. Leftovers keep one day cold and can be eaten as a light lunch. Serve with grilled bread and a green salad dressed with vinegar and oil, or stretch the omelette by serving it with rice or potatoes on the side.