I frequently "free form" frittatas for weekend breakfasts or a light dinner for DH and me with whatever I have hanging around. My absolute favorite though, was one I made a couple of weeks ago with leftover HB ham. The following makes an individual-sized frittata in an omelet-size oven proof pan:

1 tsp olive oil
1/2 a shallot, thinly sliced
1 small garlic clove, chopped
1 c sliced cremini mushrooms
1 c loosely packed fresh spinach
1-2 oz chopped ham
2 eggs
splash of milk
salt & pepper to taste

Heat olive oil in nonstick skillet over medium heat. Add shallot and garlic and cook until shallot is almost soft and partially brown, stirring occassionally. Add mushrooms, cook until mushrooms are almost to desired doneness. Add spinach and ham. Reduce heat to medium-low (if using a gas stove, wait until spinach is cooked/wilted before reducing heat). Cook spinach until wilted. In bowl or glass measuring cup whisk eggs with a splash of milk and salt and pepper until well combined. Spread veggie/ham mixture evenly in bottom of pan. Pour egg mixture over veggie mixture. Cook until just set on the bottom and finish the broiler. Shred a bit of parmesan on top, if you like.
http://community.cookinglight.com/s...hp?t=85114under