Yes — frittata di pane (bread frittata). It's an Italian thing made exactly for stale bread, and it all happens in one pan. Everything you have is vegetarian, so you're set.

**Stovetop bread & leek frittata** (~20 min)

1. **(0–3 min)** Slice the leek into half-moons and rinse it well — leeks hide dirt. Beat the 4 eggs with a good pinch of salt and pepper. Tear or cube the bread (about 2 cups' worth) into the eggs so it soaks.

2. **(3–10 min)** Melt a generous knob of butter in a nonstick skillet (~9") over medium. Add the leeks with a pinch of salt and cook, stirring, until soft and just golden.

3. **(10–18 min)** Spread the leeks evenly, pour in the egg-bread mixture, scatter most of the parmesan on top. Cover, drop the heat to medium-low, and cook until the edges are set and the center barely jiggles (~7–8 min). Lift an edge occasionally to make sure the bottom isn't browning too fast.

4. **(18–20 min)** Slide it onto a plate, cut into wedges, finish with the rest of the parmesan and lots of black pepper.

**If you have them:** a squeeze of lemon or a few drops of vinegar/hot sauce at the end cuts through the richness nicely.

**Backup option:** fry the leeks in butter until silky, then do savory French toast — dip bread slices in egg (parmesan mixed in), fry in butter, pile the leeks on top. Equally good, slightly more "breakfast for dinner."