Friday fridge-cleaning frittata: Sauté onion, mushrooms, and baby spinach plus leftover ham (or whatever you have) in cast-iron (or nonstick) skillet. Add ~10 eggs whites (I'm sure whole eggs would also work, but I had leftover whites from making lemon curd) whisked with a little milk or cream, maybe some cheese, and seasonings. Just pour it over the veggie-ham mixture in the hot skillet. Cook on stovetop until curds start to form, then stick under the broiler until browned, maybe 6-7 minutes. Super easy, tasty, and efficient.