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1
You will need a medium-sized cast iron skillet (well-seasoned) for this dish.
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2
Begin heating skillet on medium-high heat, and put butter in to melt. Cut off rooty bit of leek. Cut about 10 slices, approximately 1/2 cm thick. Throw these in the skillet in a single layer after butter is melted. Ignore for a bit, and start prepping the eggs.
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3
Beat the 3 eggs in a bowl, and add a splash of milk.
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4
Peek at the leeks, and flip them over if they're starting to brown. Smash them with a wooden spoon to separate the rings and spread them out. Sprinkle salt evenly around the pan.
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5
Add the eggs, and roll the pan around gently to make sure it's even and gets into all the little leek rings. Lower heat, and sprinkle black pepper around the pan if desired. Add cheese evenly on the top, but don't mix in.
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6
Pull the pan off the stove, and place under the broiler for about 5 minutes. Peek to make sure eggs are set and cheese is getting slightly brown. After removing from the oven, use both hands to flip the pan over onto an appropriately-sized plate. If the pan is seasoned well enough, it should come right out!
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7
Serve with toast, if you like that sort of thing.
