A simple omelette studded with crispy frozen fries, warmed through and folded around a soft centre. This is the best use for a handful of half-cooked fries left in the freezer, and it comes together faster than ordering delivery.

Serves 2. 15 minutes, 12 at the stove.

About 250 calories a serving, 12 g protein, 13 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon butter in a 10-inch nonstick pan over medium-high heat until foaming. Scatter the frozen french fries across the pan and cook until golden and heated through, about 3 minutes.3 min
2. Whisk 4 eggs with a pinch of salt and pepper in a bowl. Pour the eggs into the pan over the fries and stir gently with a silicone spatula, drawing the cooked edges toward the centre and tilting to let uncooked egg reach the hot pan, until the top is just set, about 2 minutes.2 min
3. Fold the omelette in half and slide onto a warm plate. Divide between two plates and serve at once.

Note Swap the fries for diced ham or leftover cooked vegetables. Leftovers keep a day, cold or reheated gently. Serve with a green salad or hot sauce on the side.

Half a portion of frozen fries becomes dinner when you crisp them in a hot pan and top with a fried egg and melted cheese. This is the kind of restrained plate that tastes better than it sounds, and nothing goes to waste.

Serves 2. 20 minutes, 15 at the stove.

About 360 calories a serving, 12 g protein, 1 g carbohydrate, 34 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Heat 3 tablespoons oil in a large skillet over medium-high heat until the surface ripples. Add the frozen fries in a single layer and let them cook without stirring for 3 to 4 minutes, shaking the pan once halfway through, until they begin to turn golden.4 min
2. Stir the fries and let them cook another 2 to 3 minutes, tossing often, until crisp and deep golden. Season with salt and pepper.3 min
3. Push the fries to the sides of the pan, creating two small wells. Crack one egg into each well and reduce the heat to medium. Cook, undisturbed, until the whites are set but the yolks remain soft, about 2 to 3 minutes, while the fries finish crisping at the edges.3 min
4. Scatter 2 ounces shredded cheese over the fries. Cover the pan with a lid or foil and let it sit off heat for 1 minute until the cheese melts. Divide between two plates and serve at once.1 min

Note Swap the cheese for grated Parmesan if you prefer. Leftovers do not keep well; eat this dish hot off the pan. Serve with a green salad or hot sauce on the side to brighten the plate.

Half a box of frozen fries gets the best of both worlds tonight: fried until crisp and golden, then tossed with melted cheese and a fried egg on top. It's the kind of late supper that feels like you've solved something.

Serves 2. 25 minutes, 15 at the stove.

About 470 calories a serving, 20 g protein, 2 g carbohydrate, 43 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Spread the frozen fries in one layer and let them cook without moving for 4 minutes until the bottoms brown.4 min
2. Stir the fries and cook 6 minutes more, shaking the pan often, until they are golden and crisp all over. Drain on a paper towel and sprinkle with salt and pepper.6 min
3. Wipe out the skillet and set it over medium heat. Add 1 tablespoon butter, then crack 2 eggs into the pan and cook until the whites set but the yolks stay runny, about 3 minutes.3 min
4. Return the fries to the skillet, toss them with 1 cup cheese until it melts into the oil and coats each fry, then slide both eggs on top. Season with salt and pepper and serve straight from the pan.

Note Swap the cheese for a jarred alfredo sauce or any melting cheese you have. Leftovers reheat covered in a low oven. Serve with hot sauce or ketchup on the side, and a sharp green salad to cut the richness.