Another less egg, more veg (a.k.a. cleaning out the fridge) frittata.  I like this one because you can get all the ingredients at Trader Joe’s, usually in close proximity to the demo station (a.k.a. free coffee).

Roasted Corn, Garlic, Baby Broccoli, Spinach, and Smoked Mozzarella Frittata
(adapted from Mark Bittman)
Serves 2-4. 

3 eggs
1/2 c. milk
1/4 c. smoked mozzarella, shredded
3 garlic cloves, minced
1 handful of corn (I used frozen)
2 handfuls of baby broccoli
2 handfuls of baby spinach

Whisk the eggs, milk, and a little of the smoked mozzarella together in a bowl.  Preheat oven to 400º F.  Get a cast iron skillet (or other ovenproof pan) nice and hot.

 Add a splash of olive oil to the pan, then the garlic, corn, and baby broccoli.  Cook for a few minutes, until everything looks nice and roasty.  Fold in the spinach, add salt + pepper to taste.     

Pour in the egg mixture, cook just until the sides set.  Sprinkle the rest of the cheese on top and transfer the pan to the oven.  Bake until puffy and browned to your liking, about 10 minutes.