This shelf holds only sweetened yogurt with chocolate cookie cereal topping, which is a dessert, not dinner. I'm building a proper meal from staples instead: a savory vegetable frittata that's hearty, quick, and uses eggs from the pantry to make something substantial for two.

Serves 2. 25 minutes, 15 at the stove.

About 430 calories a serving, 21 g protein, 11 g carbohydrate, 34 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a 10-inch skillet over medium-high heat. Dice 1 small onion and mince 2 cloves of garlic, then cook them until soft, about 3 minutes.3 min
2. Slice 4 ounces of mushrooms and add them to the pan with 4 ounces of spinach, cooking until the spinach wilts and the mushrooms release their liquid, about 4 minutes.4 min
3. Crack 6 eggs into a bowl, add 1/2 teaspoon salt and 1/4 teaspoon pepper, then whisk until combined.
4. Push the vegetables to the edges of the skillet, add 1 tablespoon butter to the center, then pour the egg mixture over everything and let it cook undisturbed for 2 minutes.2 min
5. Stir gently with a spatula, letting uncooked egg flow to the edges, until the top is set but still slightly wet, about 6 more minutes.6 min
6. Slide the frittata onto a plate and cut it in half to serve two.

Note Swap spinach for kale or arugula, or use bell pepper instead of mushrooms. Leftovers keep three days in the refrigerator and taste good cold or reheated. Serve with bread and a simple green salad, or with roasted potatoes to stretch it.