## Leek & Cheese Frittata with Crisp Bread — 20 min, one pan, no oven

This is vegetarian (eggs + dairy), feeds 2, and the stale bread actually becomes the *good* part — it turns into a crisp, custardy layer instead of going to mush.

**Time plan:** bread 2 min → leek 6 min → eggs 1 min → cook 8 min → rest 2 min

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### 1. Crisp the bread (2 min)
Tear the stale bread into rough crouton-sized pieces (don't cube it — torn edges go crispier). Dry pan, medium heat, toss until golden. Tip onto a plate. If it's rock-hard, put a *tiny* drizzle of butter in the pan first.

### 2. Soften the leek (5–6 min)
Same pan, add a knob of butter, medium-low heat. Slice the leek thin (white part mainly, plus the tender green). Cook gently, stirring, until soft and translucent — **don't brown it**, you want it sweet and silky. Season with salt + pepper. If it looks watery after 5 min, cook 2 more min or add a splash of water and lid it for 2 min.

### 3. Beat the eggs (1 min)
4 eggs + a good pinch of salt + plenty of black pepper. Whisk with a fork until completely uniform — no streaks of white. Stir in **half the grated parmesan** and a handful of the crisp bread (so it soaks up egg and goes custardy in the middle).

### 4. Cook it (7–8 min)
- Pour the egg mixture into the pan, spread level.
- Scatter the **remaining leek** over the top, then the rest of the **parmesan**, then a few more pieces of crisp bread.
- **Medium-low heat, lid on, 5 min.** Don't touch it, don't stir.
- Lid off, cook 2–3 more min until the top just sets. If you're nervous, lift the edge with a spatula to check the bottom's golden.
- Slide onto a plate (or use a plate + invert, but you don't need to).

### 5. Rest 2 min, then cut
Wipe the knife between cuts. Serve with the leftover crisp bread scattered on top or alongside.

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**How you know it's done:** the top should be set and matte, not shiny or jiggly in the middle. If the edges brown before the centre sets, drop the heat and put the lid back on for 2 more minutes.

**Optional upgrades if you have them:** a clove of garlic or pinch of chili flakes in with the leek · chopped spinach · any cheese you have instead of parmesan · a spoon of mustard or a little cream cheese beaten into the eggs.

**Watch out for:** your pan shouldn't be wider than your burner or the edges set before the middle. Medium-low, always — frittata is a low-heat dish, and the steam does most of the work under the lid.