Eggs scrambled with guacamole make a rich, fast filling for crispy quesadillas, which means you'll finish what's left in the container tonight. This shelf is thin, so the guac carries the whole dish.

Serves 2. 15 minutes, 12 at the stove.

About 960 calories a serving, 36 g protein, 60 g carbohydrate, 66 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Crack 4 eggs into a bowl and whisk with a pinch of salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat and pour in the eggs, stirring gently until they begin to set, then fold in 3/4 cup guacamole until just combined.4 min
2. Divide the egg mixture between 2 tortillas, spreading it over the lower half of each. Scatter 1/2 cup cheese over the eggs on each tortilla and fold each one in half.
3. Wipe the skillet, add the remaining 1 tablespoon butter over medium-high heat, and when it froths lay both quesadillas in the pan. Cook until the cheese melts and the bottom is golden, about 2 minutes, then flip and cook the other side until golden and crispy, about 1 minute more.3 min
4. Transfer to plates and dollop the remaining 1/4 cup guacamole on top.

Note Swap the guacamole for sour cream if you must, though it won't be the same. Quesadillas are best eaten right away but will hold wrapped in foil for an hour. Serve with lime wedges and hot sauce, or a simple green salad on the side.

Creamy scrambled eggs draped with the last of your guacamole, a quick supper that turns a partial avocado into something worth eating. Two tablespoons stretch across four eggs when folded in at the last moment, turning breakfast into dinner.

Serves 2. 10 minutes, 10 at the stove.

About 280 calories a serving, 14 g protein, 17 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Toast 2 slices of bread in a toaster or skillet until golden.3 min
2. Crack 4 eggs into a bowl and whisk with a pinch of salt and pepper. Melt 1 tablespoon butter in a skillet over medium heat, then pour in the eggs and stir constantly with a spatula, scraping the bottom as curds form.4 min
3. When the eggs are barely set but still creamy, fold in 2 tablespoons guacamole in two additions, stirring gently so streaks of green show through the eggs. Transfer to plates with the toast.

Note Swap crumbled bacon or smoked salmon for richness if you have it. Eggs keep overnight in the fridge but are best eaten warm. Serve with hot sauce and a side salad of greens dressed with lemon juice.

This is a weeknight dinner that turns half an avocado's worth of guacamole into something warm and savoury. The crispy chickpeas give you texture and a little protein, and the whole thing comes together in the time it takes to heat a pan.

Serves 2. 15 minutes, 12 at the stove.

About 660 calories a serving, 21 g protein, 82 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a skillet over medium heat. Drain and pat dry one 15 oz can of chickpeas, then add them to the hot oil with 1 minced garlic clove, salt, and pepper. Cook, shaking the pan occasionally, until they are deeply browned and crispy, about 8 minutes.8 min
2. While the chickpeas cook, toast 4 slices of bread until golden.
3. Spread one avocado's worth of guacamole across the warm toast, then top with the crispy chickpeas. Taste and adjust salt and pepper.

Note Swap chickpeas for white beans or lentils if you like. Toast keeps overnight; reheat it gently. Serve with a sharp green salad or hot sauce on the side to cut through the richness.