Yes — you can make a great vegetarian dinner in about 18 minutes with no oven. I’d do a **skillet leek & Parmesan egg-toast hash** — it’s a little like a savoury bread pudding meets scrambled eggs, pan-fried in one skillet.

### You’ll need
- 4 eggs
- ½ leek, trimmed, cleaned, thinly sliced
- About 3–4 cups stale bread, torn/cubed (2–3 thick slices)
- 1½ tbsp butter
- ~40g Parmesan, finely grated, plus more for serving
- Salt and black pepper

### Method

1. **Cook the leek.**  
   Melt about 1 tbsp butter in a large nonstick skillet over medium heat. Add the leek and a pinch of salt. Cook, stirring, for about 5 minutes until soft and lightly golden.

2. **Add the bread.**  
   Scatter the bread cubes over the leeks. Add the remaining butter if the pan looks dry. Toast for 3–4 minutes, stirring occasionally, until the bread is crisp at the edges.

3. **Beat the eggs.**  
   Meanwhile, whisk the eggs in a bowl with half the Parmesan, salt, and pepper. If your bread is very stale/hard, cut it into smaller pieces so it softens more quickly.

4. **Pour in the eggs.**  
   Reduce the heat to medium-low. Pour the egg mixture over the bread and leeks. Cook, stirring gently like you’re making a big scrambled egg, for 2–4 minutes — until the eggs are just set and cling to the bread. Take it off the heat while it still looks glossy.

5. **Finish with Parmesan.**  
   Stir through the remaining Parmesan. Divide between two plates, top with extra grated Parmesan and black pepper, and eat immediately.

One note: traditional Parmesan can contain animal rennet. If that matters for your gf, check the label or swap in a vegetarian hard cheese.