My breakfast was so good just now that I feel compelled to make it a blog post.
1 Tbsp olive oil
1 Leek chopped pretty finely
2-3 Tbsp whole milk
1 tsp salt
1/2 tsp fresh ground pepper
3 Tbsp shredded cheddar cheese
1. Heat olive in a sautée pan over medium heat. Add the leeks and sautée until softened, stirring frequently, about 3 minutes.
2. Beat eggs with milk, salt and pepper. Add egg mixture to pan where leeks are sautéeing. Sprinkle cheese on top of egg mixture. Reduce heat if necessary (medium to medium low is good). Let eggs set for a couple of minutes. Cover and cook for 4-5 minutes. After that, I was able to flip mine over with a spatula and cook them on the other side for a minute or two, but you could always be patient and just wait for it to cook through while covered without flipping.