Nice — that's a proper dinner waiting to happen. **Stovetop leek & bread frittata** (basically an Italian *frittata di pane*). All in one pan, ~20 min.

**Do this:**

1. **Prep the leek** (3 min): halve lengthwise, rinse well between the layers (they hide grit), slice thin.
2. **Cube the bread** into rough 2cm chunks.
3. Melt half the butter in a nonstick pan over medium. **Toast the bread** until golden and crisp, 3–4 min. Scoop out.
4. Same pan, rest of the butter, add leeks + pinch of salt. Cook until soft and sweet, 5–6 min (splash of water if they're stubborn).
5. **Beat the eggs** with most of the parmesan (grated), salt, plenty of pepper.
6. Spread leeks evenly, scatter the bread back in, pour eggs over. **Lid on, low heat, 8–10 min** until just set — no oven needed, the lid does the work.
7. Top with remaining parmesan, cut into wedges, serve straight from the pan.

**Key tip:** keep the heat genuinely low at the end or the bottom scorches before the top sets. No lid? A plate or foil works.

It eats like a savory bread pudding — the bread makes it filling enough that 4 eggs for two is plenty.

One small heads-up: some vegetarians avoid parmesan (traditional stuff uses animal rennet). If your gf is strict about that, just leave it out and lean on salt, pepper, and butter — still great.