2 1/2 tbsp. butter
2 med. leeks (white part only; thoroughly cleaned and thinly sliced) (about 2 c.)
10 eggs, beaten
4 oz. cream cheese (at room temp., cut into sm. pieces)
1/2 tbsp. minced fresh mint (or 1/2 tsp. dried, crumbled)
Salt and freshly ground pepper

Melt 1 1/2 tablespoons butter in heavy skillet over low heat. Add leeks, cover and cook until soft, stirring occasionally. Uncover and continue cooking, if necessary, until all liquid evaporates. DO NOT BROWN. Remove leeks from skillet.

In same skillet, melt remaining 1 tablespoon butter over low heat. Add eggs, cream cheese, mint, salt and pepper (to taste). Cook, stirring with whisk or fork, until eggs begin to set. Stir in leeks and cook until mixture forms soft curds. Taste and adjust seasoning if necessary. Serves 4.