**Stovetop Leek & Stale-Bread Strata (2 servings, ~20 min)**

> Note: Parmesan is traditionally made with animal rennet, so it’s not strictly vegetarian. Use a vegetarian hard cheese/“Parmesan-style” cheese if your GF avoids rennet.

**Ingredients**
- ½ leek, thinly sliced and rinsed
- 2–3 cups stale bread, torn into bite-size pieces
- 4 eggs
- 2–4 tbsp milk or water (optional, helps custard)
- 3 tbsp butter
- ⅓ cup grated Parmesan or vegetarian hard cheese
- Salt, pepper
- Optional: thyme, parsley, chili flakes, garlic

**Method**
1. **Soak bread (2 min):** Whisk eggs with milk/water, half the cheese, salt, and pepper. Fold in bread and let it soak while you cook the leek.
2. **Cook leek (5–7 min):** Melt 2 tbsp butter in a 10-inch skillet over medium-low heat. Add leek + pinch of salt and cook until soft.
3. **Combine (1 min):** Add the soaked bread/egg mixture to the skillet. Stir gently to distribute the leek, then press into an even layer.
4. **Cook covered (8–10 min):** Reduce heat to low, cover, and cook until the center is mostly set. If the bottom browns too fast, lower the heat.
5. **Finish (2 min):** Sprinkle remaining cheese on top, cover 1–2 min until melted. Rest 2 min, then serve.

**Tips**
- Very dry bread? Add an extra splash of water/milk.
- Want it crispier? Uncover for the last 2 minutes so the bottom browns.
- If you have greens or tomatoes, serve alongside for a fuller dinner.