Cribbed from Pam Anderson's How to Cook Without a Book. For the filling, use leftovers, fresh vegetables, herbs, sauces — change it every time to use up what you have. Potatoes and pesto is a simple combination. Adjust the amounts to fit your skillet; I've made fritattas in skillets ranging from 4" to 12", using 4 eggs up to a baker's dozen. This recipe is sparse but workable if you have some basic cooking skills and have a good feel for proportions.

• Sauté or steam-sauté enough filling ingredients to cover the bottom of a 10- or 12-inch ovenproof skillet
• Cook until ingredients start to brown (and any added water has evaporated, if steam-sautéing)
• Meanwhile, mix eggs, cheeses, fresh herbs and spices, and any other flavor add-ins in a bowl
• Add egg mixture to skillet and, without stirring, cook 1 minute until edges start to set
• Place skillet inside preheated 400° F oven, cook 10-12 minutes until puffy

(Reworked from an original post on the Laughing Duck Permaculture blog from 2015.)