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Crack 10-12 eggs into a big bowl and whisk them up.
Chop up your leftover vegetables and start frying them off in a pan over medium heat.
Add your desired seasonings.
After a few minutes, pour the whisked eggs into the pan and let it sit for 4-5 minutes until the base starts to firm up.
Top the frittata with some salami (optional).
Set your oven to a fan + grill setting at about 200 degrees (or regular fan-forced with a few minutes of grill at the end).
Keep an eye on the frittata and take it out once it's golden brown and a knife comes out clean.