1 Tablespoon olive oil 2 Brats or sausages (we used Johnsonville brats), taken out of their skins and chopped 1 leek, washed and white part chopped 1 cup swiss chard leaves, chopped 1 medium zucchini, finely chopped 8 large eggs, beaten Salt and fresh ground pepper 1/4 teaspoon hot pepper flakes 1/4 cup Gruyere or swiss cheese
Preheat oven to 400 degrees F. Add crumbled brats to a large heavy skillet and cook over medium-high heat until browned and cooked through. Remove from skillet. Place skillet back on medium heat and add oil. When hot, add leeks and saute until soft, about 2 minutes. Add zucchini and cook for 2-3 minutes until just tender. Add chard and cook until wilted. Add the brats back to the skillet spread evenly in the pan. Season the beaten eggs with salt and pepper and pour over the vegetable/brat mixture. Cook over medium heat until the eggs are set around the edges but still runny in the center; about 3 minutes. Sprinkle with grated cheese and place in the oven for 4 minutes. Place under the broiler for 3-4 minutes to brown the top. Serve immediately.