Italian food, basically eggs beaten together with grated Parmigiano cheese, grated bread plus a taste source (and salt and pepper). The mix is then cooked in a pan with butter or oil.
Flipping a big frittata is a major stunt, better accomplished with the help of the pan cover, and absolutely no interference by bystanders.
The taste source mentioned above can be almost anything: basil leaves, sausage, artichokes, tomatoes (sautéed before).
One great recycling recipe is the pasta frittata (frittata di pasta), where leftover pasta with sauce is roughly minced and used as the taste source. The result can occasionally be better than the original pasta, although it is bad form to tell the cook so.