**Leek & Parmesan Frittata with crispy bread** — uses everything you have, vegetarian, stovetop only.

**Steps (all in one skillet + bread pan):**

1. **Bread (5 min):** Slice stale bread into strips, fry in butter in a pan until golden and crispy. Set aside.

2. **Leek (5 min):** Melt butter in same skillet, gently cook sliced leek over medium-low until soft and sweet.

3. **Eggs (7 min):** Beat 4 eggs with a generous handful of grated parmesan. Pour over leeks, stir gently, let it set. Keep heat medium-low and lift the edges as it cooks so it sets without browning on top — no oven needed.

4. Slide onto a plate, cut into wedges, serve with the crispy bread. A few shavings of parmesan on top if you have any left.

**Total time:** about 17–20 minutes.

It's basically a stovetop frittata (normally you'd broil it, but this works fine on the stove), and the crispy bread soaks up the buttery egg nicely.

If you want it even faster, just scramble the eggs with the leeks and parmesan instead of making a frittata — same ingredients, maybe 10 minutes flat. But the frittata feels more like a real dinner.