2 tbsp olive oil1 tsp butter 1 finely chopped leek, white part only 1 cup sliced Crimini mushrooms 1/2 red bell pepper diced (optional) salt and pepper to taste 8 extra large eggs Dash of tabasco 1/4 cup half & half 1 cup shredded Fontina cheese 1 large handful arugula, hard stems removed 1 tbsp grated romano

Preheat oven to 425. In a 9" omelette pan or tarte tatin pan, (or cast iron skillet works great!) saute the mushrooms, leeks, and red pepper in olive oil & butter, lightly seasoned with salt & pepper, until vegetables soften. Beat eggs with a pinch of salt, a dash of Tabasco, and half & half. Add the Fontina and arugula and stir to combine well. Pour over the vegetable mixture in pan and let set about two minutes. Sprinkle top with the grated Romano, and bake in preheated oven about 15 minutes, or until puffed and lightly browned on top.  Let sit about 5 minutes before cutting into wedges to serve.

adapted recipe from epicurious.com