Yes — make a **stovetop bread frittata** (Italian *frittata di pane*). It uses everything, needs no oven, and is vegetarian (just check the parmesan for animal rennet if she’s strict about that).

## Stovetop Leek, Parmesan & Stale-Bread Frittata  
**Serves 2 · about 20 minutes**

**Use:** 4 eggs, the ½ leek, ~3 cups torn stale bread (crusts ok), ~½ cup grated parmesan (divided), 3 tbsp butter, salt/pepper, 2 tbsp water.

1. **Start the leeks (0:00)**  
   Slice the ½ leek thinly, wash well, drain. Melt **2 tbsp butter** in a 10-inch nonstick skillet over medium. Add leek + pinch salt; cook **4–5 min** until soft.

2. **Make the custard while that cooks (0:02)**  
   In a bowl, beat **4 eggs** with **2 tbsp water**, salt, pepper, and **half the parmesan**. Tear bread into 1-inch pieces.

3. **Soak (0:06)**  
   Scrape leeks into the egg mixture. Add bread, fold and press so everything is coated. Let sit **4 min** so the bread drinks the egg. If it looks dry, add 1 more tbsp water.

4. **Cook (0:10)**  
   Wipe pan, add **remaining 1 tbsp butter**, medium-low. Pour in mixture, spread evenly, press down. Cook undisturbed **4–5 min** until the bottom is golden and edges set.

5. **Set the top without an oven (0:15)**  
   Cover with a lid (or foil/plate) and cook **4 min**. If the center still looks wet, slide it onto a big plate, invert back into the pan, and cook **2 min** more.

6. **Finish (0:19)**  
   Scatter remaining parmesan on top, cover 30 sec to melt. Rest 1 min, cut into wedges, eat.

**No-flip option:** after step 4, just stir gently and scramble everything for 2–3 min until the eggs are set. Same flavors, zero risk.

Everything is meat-free; the only catch is parmesan sometimes uses animal rennet, so use a vegetarian hard cheese or skip if that’s an issue.