A handful of cold cuts transforms into something warm and crisp when fried, paired with caramelized onions and eggs to turn leftovers into dinner. This is the quickest way to use what's on the edge of going.

Serves 2. 25 minutes, 20 at the stove.

About 390 calories a serving, 17 g protein, 7 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Cut a handful of cold cuts into strips or bite-sized pieces and set aside. Slice 1 large onion into thin half-moons.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the onions, stirring occasionally until they are soft and golden at the edges, about 8 minutes. When the onions begin to char in spots, push them to one side of the pan.8 min
3. Add the cold cuts to the empty side of the pan and cook, stirring once or twice, until the edges curl and crispen, about 3 minutes. Toss the onions and cold cuts together and taste, adding salt and pepper as needed.3 min
4. Crack 4 eggs into a bowl and whisk lightly with a pinch of salt. Pour the eggs over the cold cuts and onions, stirring gently with a spatula until soft curds form and no wet egg remains, about 2 minutes.2 min

Note Swap any cold meat for the cold cuts; ham, salami, or leftover roast chicken works the same way. Leftovers keep three days in the fridge and are fine cold or reheated gently in a pan. Serve with toast or over rice to stretch it further.

A frittata turns half a package of cold cuts and eggs into dinner for two in one pan. The meat crisps up as it cooks while the eggs set around it, and you get a complete meal that tastes far better than the sum of its parts.

Serves 2. 20 minutes, 8 at the stove.

About 470 calories a serving, 22 g protein, 8 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Cut half a package of cold cuts into small pieces and add them to the pan, stirring often until the edges curl and brown, about 3 minutes. While the meat crisps, chop half a medium onion into small dice.
2. Add the onion to the pan and cook, stirring, until soft and light gold, about 2 minutes.2 min
3. Crack 4 eggs into a bowl, add 1/4 teaspoon salt and pepper to taste, and whisk until combined. Pour the eggs over the meat and onion, then scatter 1/4 cup cheese over the top. Stir gently once to distribute the meat evenly, then let cook undisturbed.
4. Cook until the edges are set and the center still jigles slightly, about 6 minutes. Slide onto a plate and serve warm or at room temperature.6 min

Note Swap the cold cuts for crumbled bacon or chopped ham if you have it. Leftovers keep in the fridge for two days and are good cold or warmed gently in a skillet. Serve with a simple green salad and crusty bread to stretch it to a fuller meal.

Cold cuts crisped in a pan with eggs and served on toasted bread is lean weeknight cooking. Two or three slices of ham or salami will feed you both and take twelve minutes flat.

Serves 2. 12 minutes, 12 at the stove.

About 320 calories a serving, 17 g protein, 16 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Toast 2 slices of bread until golden. Chop 2 or 3 slices of cold cuts into bite-sized pieces.
2. Melt 1 tablespoon butter in a skillet over medium-high heat and fry the cold cuts until the edges crisp, about one minute. Push them to the side.1 min
3. Crack 4 eggs into the pan around the cold cuts, season with salt and pepper, and cook until the whites set but yolks stay runny, two to three minutes. Stir gently to incorporate the cold cuts.3 min
4. Divide the eggs and cold cuts between the toasted bread slices and serve at once.

Note Swap the bread for rice or pasta if you have it on hand. Leftovers keep two days refrigerated; reheat gently in a skillet. Serve with a raw salad or pickled vegetables on the side.