Clean-out-the-fridge frittata: 12 eggs whisked together with a bulging handful of grated Pecorino Romano and a cup-ish of whole milk. Sauteéd a melange of chopped veggies (a quarter of a nearing-dried-up zucchini, a bruised tomato, two droopy leeks, and a red pepper I charred over the burner), poured the egg mixture over top, let cook for a couple minutes, then baked in a 425 oven for 20 minutes. (Salt and pepper at various stages.) For extra cheesiness, shower the top with Gruyere for the last few minutes of cooking time. Because cheese.
Cook's note: Be wary of grabbing the hot handle when you take out of the oven. You could end up with your hand in a bowl of cold water... Oops/ouch.