Tuna Cream Cheese Frittata! (for the brave and creative)
After scanning through a multitude of frittata recipes on epicurious.com, this is what we came up with. I've never made frittatas before, but this was so easy it surprised me. You can make small frittatas, or big ones.

For a 10-inch skillet, I'd recommend at least five eggs. If you have a personal itty bitty skillet, 2 eggs will do fine.

Filling: roma tomatoes, onions, garlic, corn, peppers. anything you think you'd fancy.

Topping: cream cheese, tuna.

Preheat the oven to Broil. Lower the rack if your oven gets too hot too fast.
Beat the eggs with salt, pepper, oregano, thyme, parsley. whatever you've got on hand. Throw in some milk, cream, or even water, to help increase the volume.
Saute the fillings in the skillet, when they're almost done, pour in the egg mixture.
Let it cook til almost done. Feel free to stir it up once in while. When it looks like runny scrambled eggs, pop it into the oven. Make sure your skillet's handle is oven-proof. For this reason, a cast iron works best. But I've heard that you can cover the handle w/ double duty aluminum foil, twice.
After 5 minutes, the top should be puffy and browned. Pull it out, let it cool slightly, and serve it up.

I think it dressed well with hot sauce or salsa.