I have one of those and I use it all the time!

Since I am mostly cooking for one, I will use it to make a few veggie sausages, cook a pancake or two, sautee mushrooms, etc.

Mostly I use it when I don't want to do much clean up!

You could toast pine nuts, or any other nut.

I would probably use it to make mini apple pancakes.

Slice apples thinly, and arrange them in the bottom of the pan so they just cover it. Sprinkle some cinnamon and brown sugar over the top, and maybe some melted butter. Heat on med/low heat until they start to sizzle, then add pancake batter on top and lid it. If you added too much batter, you can finish cooking it in the oven (or toaster oven, in this case!).

Make mini pancakes, warm up butter or syrup, melt jam to go over ice cream, stuff like that.

toasting a handful of walnuts for morning oatmeal or a salad would work well in this pan. I have one and it is the most heavily-used pan in my house.

toasting nuts !

whoa! I almost bought one of these the other day but I thought I'd hold off. Thanks for the suggestions!

Tarts and tarte tatin.

making garlic oil for veggies or bread, maybe? mini fritattas?

I use my little cast iron pan for toasting spices, usually for Indian cooking.

yes - i use my cast iron one for individual frittatas and individual pan fried pizzas. also little sautes of meat and veggies, fried polenta, bruchetta...

pan-fried pizza (via mark bittman/NYT):
http://www.nytimes.com/2007/11/07/dining/071mrex.html?scp=20&sq=pizza recipes&st=nyt

Queso fundido for two.

making small amounts of sauce to drizzle over...anything. I wish i had a pan that small!

I have a cast iron pan this size and I use it more than just about any other. I use it for toasting spices and nuts, cooking eggs, making ghee. It's super handy.

Browning butter.

I have a mini cast iron pan that I use almost exclusively for nuts. I've also used it for making small amounts of corn bread.

Perfect for Greek fried eggs - heat olive until really hot, cook egg until edges are all crispy and eat right out of the pan with good bread for soaking up the olive oil. They serve it in the pan in Greece. Warning - don't burn your tongue!

Darn - should say "olive oil" - wish I would proof read before posting.

bliny?

Along with toasting nuts or spices dry, you could use it to make tarkas, which are often called for in Indian dishes (essentially sauteing spices, etc., in oil or ghee).

Masterchef Australia used 2 of these for making and flipping Blini's - http://www.masterchef.com.au/video.htm?channel=MC1_Masterclass&clipid=2664_417MCTT110609&bitrate=300&format=flash

I have one of these, too, and have been stumped for ideas (and therefore haven't used it yet). Thanks for all the great suggestions!

I have a tiny cast iron skillet that's about this size. I use it mostly for browning butter and toasting small amounts of nuts.

I have a little square pan from Paderno (Canadian company) that is just right for grilled cheese or a couple of eggs- it's about 5x7. I love all the ideas others have suggested.
One odd thing I use it for is reheating pizza. Pan is non-stick, so I fry cheese side down first (no added oil) and then crust side. Wind up getting rid of some grease and nicely recrisps the crust and cheese.
Likewise reheating casseroles that have a fair bit of sauce or cheese- I have a bean/cheese/chicken one that would do well that way. I find I hate trying to get my plastics degreased afterwards and my little pan is just right for single serving reheating.

Blinis.