1 1/2 lbs. fresh broccoli
1 c. thinly sliced leeks or 2/3 c. minced onion
4 eggs, slightly beaten
1 1/4 c. milk
1 tsp. salt
Freshly ground pepper to taste
Few drops hot pepper sauce
1 tbsp. parsley, minced
1/8 tsp. nutmeg
2/3 c. shredded Swiss cheese
1/3 c. grated Parmesan cheese

Cut flowerets from broccoli in thin slices; peel tender stems and cut coarsely. Place broccoli and leeks (onions) in saucepan with 2 tablespoons water. Cover and cook over medium-low heat for 4 to 5 minutes. Drain.