Frittata Primavera

8-10 eggs
1/4 cup milk or half-and-half
1 tsp dried dill weed
1 cup shredded cheese
1 shallot, diced

Any leftover veggies you have, such as in this case:
1 cup cooked asparagus spears, cut into 1-inch lengths
6 brined baby artichokes, quartered
2 small cooked potatoes, diced
3 small tomatoes, sliced

Preheat oven to 375F. Whisk together the eggs, milk, dill and cheese together with salt and fresh ground pepper to taste. In a large oven-going non-stick skillet, saute the shallots (with a bit of bacon if you like) until softened. Remove the shallots (and bacon) to a bowl and heat a bit of olive oil in the skillet until just about smoking. Add the eggs, and let set about a minute. Carefully pull in the eggs from each quadrant (noon, 3, 6 and 9 o'clock) to pull in folds of egg towards the center. Let the eggs set again. Continue this pulling-towards-center until you have several level of folds. Then add the veggies, evenly distributed, ending with the tomatoes.

Transfer skillet to oven and bake for about 15 minutes, until eggs are well set. Carefully transfer to a platter for serving.

For another frittata idea see this link.