Yes — make a **stovetop leek frittata with buttery parmesan croutons**. One pan, roughly 20 minutes.

### You’ll need
- 4 eggs  
- ½ leek, thinly sliced and rinsed well  
- 2–3 thick slices stale bread, cubed  
- A good handful of grated parmesan  
- About 2 tbsp butter  
- Salt and pepper  

### Method
1. **Beat the eggs** with half the parmesan, 1 tbsp water, a little salt and plenty of pepper.
2. **Crisp the bread:** Melt half the butter in a nonstick frying pan over medium heat. Fry the bread for 5–6 minutes, turning occasionally, until golden. Tip onto a plate.
3. **Cook the leek:** Add the remaining butter and leek with a pinch of salt. Cook for 4–5 minutes until soft, adding a splash of water if it starts catching.
4. **Make the frittata:** Turn the heat to low and pour in the eggs. Stir once to distribute the leek, then cover with a lid, foil or a plate. Cook for 5–7 minutes, until just set. Scatter over the remaining parmesan for the final minute.
5. **Serve** in two portions with the crispy croutons piled on top so they stay crunchy.

**Vegetarian note:** Traditional Parmigiano-Reggiano contains animal rennet. If your girlfriend avoids that, check for a vegetarian-labelled parmesan-style cheese, or simply leave it out and season the eggs well.