I don't know what it is about leeks that makes me prefer them for breakfast, in some kind of an eggy fashion. It started with this amazing leek/goat cheese quiche that someone made for me years ago; then it progressed to a (lower calorie!) crustless quiche that I used to make; and now? It's just leeks and eggs for part of a weekend breakfast. I'm kind of weird about eggs. I have to be in the mood to eat them, and if I'm not, they totally gross me out. Even some baked goods (like madelines); if I can taste or smell the egg, I won't eat it. That's probably why most things I bake are vegan- that and I feel like it's healthier, and easier to keep flaxseeds around than eggs that might go bad. But, I digress! Onward and upward to breakfast! 1 large leek 1-2 eggs, depending on how much you'd like to eat 1 tsp. Italian seasoning 3-4 Tbsp. cream cheese (this is a new addition- one I really like, but is not John's favorite. I'd tried it a couple of times in eggs/omelets, and while it seems kind of strange, it's actually very good!) cooking spray Chop up your leek and wash it really well. You can use a lot of the green part too; I usually just toss an outer leaf or two, and chop it up to about an inch from the end. Some people only eat the white part- but the green tastes just as good, and isn't wasteful! Add to a frying pan coated with cooking spray. Cook for a few minutes, adding water if it starts to brown. In a small bowl, beat up the eggs with the seasoning and cream cheese. The cream cheese will stay in clumps, but try to make them smaller.