**Leek & parmesan frittata with crispy breadcrumbs** — uses everything you've got, one pan, ~20 min.

1. **Prep (3 min):** Halve the leek lengthways, slice thin, rinse well (grit hides between the layers). Whisk the 4 eggs with a good handful of grated parmesan, salt, and pepper.

2. **Leeks (6–7 min):** Melt a decent knob of butter in a nonstick pan over medium heat. Cook the leeks with a pinch of salt until soft and sweet.

3. **Crumbs (while leeks cook):** Tear the stale bread into rough crumbs (grate on the coarse side of a box grater, or just scrunch it up). Push leeks to one side, add more butter, and toast the crumbs in the empty side until golden and crunchy, ~3–4 min. Season, add a little parmesan, set aside on a plate.

4. **Frittata (8 min):** Spread leeks evenly in the pan, pour in the eggs. Cook on **low**, covered with a lid or plate, until just set with a slight wobble in the middle, 6–8 min. If the top is being stubborn, carefully flip it in one go or put the lid back on for another minute.

5. **Serve:** Slide onto a plate, pile the buttery crumbs on top, more parmesan, lots of black pepper.

**Tips:**
- Low and slow on the eggs — high heat makes them rubbery.
- No lid? A dinner plate or foil over the pan works to set the top.
- Save a few raw crumbs and re-toast if they go soft while the frittata finishes.

If you'd rather go **savory French toast**: dip thick bread slices in the beaten egg + parmesan, fry in butter, top with the buttered leeks. Same ingredients, more brunch-vibes, slightly faster.

Both fully vegetarian. Enjoy!