**Leek & Parmesan Stovetop Strata** (about 20 minutes, one pan, no oven)

**You'll need:** 4 eggs, half a leek, 3-4 slices stale bread, about 3 tbsp grated parmesan, 1-2 tbsp butter, salt, pepper, and a splash of milk or water if you have it.

1. **Prep (2 min):** Slice the leek thinly and rinse well, since grit hides between the layers. Tear or cube the bread into bite-sized pieces.
2. **Leeks (5 min):** Melt a tablespoon of butter in a non-stick or oven-safe pan over medium heat. Add the leeks with a pinch of salt and cook until soft and sweet, about 5 minutes.
3. **Eggs (2 min):** While the leeks cook, whisk the eggs with half the parmesan, salt, pepper, and a splash of milk if you have it.
4. **Combine (1 min):** Scatter the bread over the leeks, pour the egg mixture evenly over everything, and press the bread down so it soaks.
5. **Cook (8-10 min):** Turn the heat to low, cover, and cook until the edges are set and the middle is just barely wobbly. Lift an edge to check.
6. **Finish (2 min):** Sprinkle the rest of the parmesan on top, uncover, and let it sit for a minute or two so the cheese browns slightly. Cut into wedges and serve.

**Tip:** Many parmesans are made with animal rennet, so if your girlfriend is strict about vegetarian food, check for a label that says "vegetarian" or "rennet-free." Most supermarket parmesan is fine, but it's worth checking.