Yes — make a **stovetop leek & parmesan bread frittata**. Hearty, vegetarian (with one parmesan caveat), and about 20 min.

**Important:** Parmesan is often made with animal rennet, so check the label or use a vegetarian hard cheese if your gf is strict. If unsure, omit it or use another cheese.

### Ingredients
- 4 eggs
- ½ leek, thinly sliced and washed well
- 3–4 slices stale bread, torn/cubed
- 30g parmesan, grated
- 2 tbsp butter, divided
- Salt, pepper
- Optional: splash milk/water, extra cheese

### Method
1. **Prep (3 min):** Cube bread, slice/wash leek, grate parmesan. Whisk eggs with parmesan, salt, pepper, and a splash of water/milk if you have it.
2. **Toast bread (4–5 min):** Heat 1 tbsp butter in a large nonstick/skillet over medium. Add bread cubes and toast until golden and crisp. Remove.
3. **Cook leek (4–5 min):** Add remaining butter and the leek with a pinch of salt. Sauté until soft and sweet. Spread evenly in pan.
4. **Assemble & cook (5–8 min):** Scatter toasted bread over leeks. Lower heat slightly, pour in egg mixture. Cover with a lid and cook gently until eggs are just set. If the top is still wet, cook 2–3 more minutes covered.
5. Rest 2 min, cut in wedges, and serve.

**No lid?** Use a large plate or foil. **Pan too small?** Make it as a soft scramble: toast bread, sauté leek, add eggs, stir until just set, then fold in parmesan and bread.

Serve with salad or any greens if you have them.