Yes — make a **stovetop leek, parmesan & egg bread frittata** in one pan. No oven needed, and it should take about **18–20 minutes**.

### What you’ll use
- 4 eggs  
- half a leek, thinly sliced  
- stale bread, roughly chopped or torn  
- parmesan, grated  
- butter  
- salt and pepper if you have them  

**Quick vegetarian note:** traditional Parmesan can be made with animal rennet. If your girlfriend avoids that, use a vegetarian hard cheese or just skip the Parmesan — the dish still works.

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## 20-minute dinner for 2

### 1. Prep fast — 3 min
- Slice the leek thinly, especially the white/light green part.
- Chop or tear the stale bread.
- Grate the parmesan.
- Crack the eggs into a bowl, add most of the parmesan, a pinch of salt/pepper, and beat well.

### 2. Toast the bread in butter — 4 min
Heat a nonstick pan on medium-low. Add about **1.5 tbsp butter**. Add the bread and toast until golden and crisp on the edges. You can leave it in the pan or briefly remove it if you need space.

### 3. Cook the leek — 5 min
Add another **1 tbsp butter**, then add the sliced leek and a pinch of salt. Cook gently until soft and fragrant.

### 4. Make the frittata — 7 min
Put the bread back into the pan if it’s not there, spread it into an even layer. Pour the beaten eggs over everything. Add the remaining parmesan.

Cook on low heat with a lid or plate over the pan for **5–7 minutes**, until the egg is set. If you want, carefully flip and cook 1 more minute — but not necessary if the top looks cooked.

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Serve straight from the pan. It’s basically a buttery, savory leek-and-parmesan bread-egg thing — very comforting and good with nothing else.