# Leek & Parmesan Frittata with Buttery Bread Crisps
About 20 minutes, one pan, no oven.

**Ingredients:** 4 eggs, ½ leek, a few slices of stale bread, a handful of parmesan, 2-3 tbsp butter, salt and pepper

**Steps:**

1. **Bread crisps (5 min):** Tear or cube the bread into small pieces. Fry in 1 tbsp butter in a nonstick skillet over medium heat, stirring often, until golden and crunchy. Salt lightly and set aside on a plate.

2. **Leeks (7 min):** Slice the leek thinly and rinse well, since grit hides between the layers. Melt 1 tbsp butter in the same pan over medium-low. Add the leek and a pinch of salt, cover, and cook until soft and sweet, stirring occasionally.

3. **Eggs (6 min):** Beat the 4 eggs with a big handful of grated parmesan and some pepper. Turn the heat to low, pour the eggs over the leeks, and cover. Cook until the edges are set and the top is just barely wet. If you're nervous about flipping, just cover and let the top steam-set.

4. **Finish:** Slide the frittata onto a board, scatter the bread crisps and a bit more parmesan on top, and cut into wedges.

**Tip:** If you'd rather skip the frittata, the same ingredients work as a soft scramble. Stir constantly over low heat, then top with the crisps.

**Vegetarian note:** Traditional parmesan (Parmigiano Reggiano) is made with animal rennet, so strict vegetarians avoid it. Check the label. If it's the traditional kind and your girlfriend avoids rennet, skip it or use another cheese. The dish will still be good with a little extra salt and butter.