Brussels sprout scramble
Butter for the pan
1 clove garlic, minced
1 cup thinly sliced Brussels sprouts (mine were blanched, but raw would work too)
1/4 cup milk
1/2 tsp powdered tomato, or a little tomato paste
1/4 cup good cheddar cheese
Put some buttter in a pan (I used nonstick) over medium heat. Add garlic and Brussels sprouts. Cook, stirring occasionally, until browned and softened. In the meantime, whisk eggs, milk, and tomato paste in a medium bowl. When the veggies are ready, pour egg mixture in and scramble. After the eggs are cooked, stir in cheddar cheese.