• 1 lb Brussels sprouts, trimmed, halved, quartered or whole depending upon size and boiled until tender crisp (about 6 minutes)
• cooking oil or butter
• 1 bunch leeks, cleaned and chopped (or substitute chopped onions)
• 1 clove garlic, minced, optional
• 8-9 eggs, beaten
• dash of milk
• ¼-1/2 cup parmesan cheese, grated
• salt and pepper to taste

Heat your cooking oil on medium in a cast iron skillet or other oven safe skillet. Add leeks and saute gently, stirring until tender, but not browning. Add prepared Brussels sprouts and optional garlic and saute until heated through. Meanwhile, mix eggs, milk, cheese, salt and pepper in a bowl. Pour over leek and Brussels sprouts saute. Cook on medium until the edges begin to set, about 5-10. Cook in the oven at 400 until middle is set, about 15-20 minutes.