As you can see from my bowl, I had the last of the garden cherry tomatoes, a red pepper, a jar of olives, a small piece of cheese, some pepperoni, and some wilting parsley. There was also a small bit of salsa and sour cream. So, I started by sauteing everything except the salsa, cheese and sour cream in a small skillet with olive oil. Once the juices were cooked out and everything started to brown, I cracked two eggs over it and as the eggs cooked, lifted the sides so the uncooked egg could continue to run to the bottom and cook.
Once the omelet was mostly cooked, I crumbled the cheese on top and flipped the omelet over to hold the cheese. This would all have been much prettier if I was willing to make a three egg omelet so it would fill the pan and make a perfect half circle. I topped my omelet with the sour cream and salsa. It wasn't the prettiest, but it tasted great.
Frittatas can also be used the same way to clean out your fridge. These call for around 6 eggs with milk in a pan that can then be placed in a hot oven to cook through (see frittata recipe on my garlic blog).