Make a **stovetop leek, bread and Parmesan frittata**—about 18 minutes.

**You’ll need**
- 4 eggs
- ½ leek, thinly sliced and well rinsed
- A few handfuls of stale bread, torn into bite-size pieces
- 2–3 tbsp butter
- Parmesan, grated
- Salt and pepper, if you have them

**Method**
1. Melt about 1 tbsp butter in a nonstick skillet over medium heat. Add the bread and toast, tossing, until golden and crisp, about 4 minutes. Tip it onto a plate.
2. Add another tbsp butter and the leek. Cook gently for 5–6 minutes, stirring now and then, until soft. If it starts sticking, add a small splash of water.
3. Beat the eggs with a pinch of salt and pepper and a small handful of Parmesan. Stir the toasted bread into the leek, then pour in the eggs.
4. Turn the heat to low, cover the pan, and cook for 6–8 minutes, until the eggs are just set. Finish with more Parmesan and serve from the pan.

If the bread is rock-hard, sprinkle it with a little water before toasting. If she’s strictly vegetarian, check that the Parmesan is made with vegetarian rennet.