# Leek & Parmesan Frittata with Buttery Croutons

Here's your plan:

**Prep (5 min):**
- Slice the leek (white + light green parts), rinse well
- Cut stale bread into cubes (~1cm)
- Whisk 4 eggs with a pinch of salt/pepper

**Cook (15 min):**

1. **Croutons:** Melt butter in your largest skillet/pan, toss in bread cubes, toast until golden. Remove and set aside.

2. **Leeks:** In the same pan, add a bit more butter, sauté leeks over medium heat until soft and sweet (~4 min).

3. **Frittata:** Pour beaten eggs over the leeks. **Cover the pan**, reduce heat to low, and let it set for ~7-8 minutes — no flipping needed. It's done when the top is just barely set.

4. **Cheese:** Shave or finely grate parmesan on top, cover again for 30 seconds to melt.

5. **Plate** with croutons on the side (or scattered on top).

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**Serve with:** The croutons act as your bread/starch. For extra freshness, if you have any lemon in the house, a squeeze of juice over the leeks brightens everything up.

Total time: ~20 min | Dinner for 2 | ✅ Vegetarian | ✅ Uses everything