**Skillet leek, bread & parmesan "frittata"** — uses everything, one pan, no oven. Assumes you have salt, pepper, oil.

**Prep (3 min)**
- Leek: halve lengthwise, rinse well (grit hides between layers), slice thin. Keep white and green roughly separate.
- Tear bread into 2 cm chunks.
- Whisk 4 eggs with a big handful of grated parmesan, salt, plenty of pepper.

**Cook (15 min)**
1. Knob of butter, medium heat. Leek whites first, 3 min; add greens, pinch of salt, cook 5–6 min until soft and sweet, golden at edges.
2. Spread leeks out, drop bread chunks into the buttery pan, toast 2–3 min, then mix through. (If bread is *really* hard, splash in 2 tbsp water or milk and let it soak.)
3. Pour eggs over, press everything down so the bread soaks it up. Lid on, low heat, 5–6 min until edges are set and top is just barely wobbly. Shower with more parmesan, rest 2 min. Slide onto a plate.

No lid / want it fully set? Flip it onto a plate and slide back in for 1 min.

Finish with black pepper; chili flakes or a squeeze of lemon if you have either.

**Same-ingredient swap if you'd rather have soup:** soften leek in butter, cover with water, simmer 10 min, salt, serve over toasted bread with a poached egg and parmesan.

Check the bread isn't mouldy anywhere before toasting. Want a version that's more salad-y or more cozy-soup, or is she egg/dairy-avoiding too?