Ujja, often translated somewhat erroneously as “omelettes,” refers to a whole category of egg-based dishes that can be adapted to include all manner of leftover vegetables, such as eggplant, asparagus, or squash. They can be fried like fritters or baked in a skillet or casserole dish like frittatas (a practice Laila’s mother has popularized in her family). For a nice brunch presentation or even for school-lunch snacks, you might also try baking them in a muffin pan.<