Around 6oz of Brussels sprouts, thinly shaved, either buy them whole and carefully slice very thinly with a sharp chef's knife or buy them already shaved in bag.
1/2 medium leek or small shallot, small dice
1tsp olive oil
4 eggs + 1/2 cup egg whites
Salt and pepper
-Preheat oven to 350. Heat a medium, oven proof skillet, cast-iron is best, over medium heat. Add oil, leeks/shallots, and Brussels. Sauté for 5-10 minutes, until lightly browned and softened. Whisk eggs and whites together and season with salt and pepper, I used 1/2 tsp salt and about 15 turns of freshly cracked pepper. Pour eggs over veggies and allow to cook on stove for 1-2 minutes then transfer to oven. Cook until eggs are set, about 10-15 minutes. I like to broil it the last 2-3 minutes to brown the top. Remove from oven and allow to cool for a couple minutes. Carefully cut into four sections. Makes two big or four small servings. Top with sauce.

Avocado "cream" sauce-this makes a lot, I froze half of it 
2/3 cup plain, unsweetened almond milk
1/2 cup raw or dry roasted cashews
1small garlic clove
1tsp Dijon mustard
2tsp soy sauce or Bragg liquid aminos
2tbsp nutritional yeast
2tbsp lemon juice(1/2 lemon)
1tbsp tahini
1/2 avocado
-put everything in food processor or blender(I used my Vitamix) and process until smooth and creamy.