**Leek, Parmesan & Stale-Bread Frittata** — one pan, ~20 min, no oven

Slice the leek thinly, rinse well. Tear the bread into bite-sized chunks. Grate the parmesan.

**1. Sweat the leeks (5 min)**
Melt 1 tbsp butter in a non-stick pan (~22 cm) over medium heat. Add leeks + a pinch of salt, cook 4–5 min until soft and silky.

**2. Crisp the bread (3 min)**
Push leeks aside, add the bread chunks with another small knob of butter. Let them toast and soak up the butter for 2–3 min.

**3. Eggs in (8 min)**
Beat the 4 eggs with most of the parmesan, salt, and plenty of black pepper. Pour into the pan, give it one gentle stir so the bread distributes, then leave it alone. Lower to low-medium, cover with a lid, and cook 7–8 min until the top is just set (peek — should be barely wobbly in the centre).

**4. Finish**
Slide onto a board or plate, top with the remaining parmesan, a crack of pepper, and serve straight from the pan if you're feeling rustic. Cut into wedges.

**A few tips to make it sing**
- The lid is the trick — it gently steams the top so you don't need an oven.
- **No lid?** A baking sheet or large plate flipped over the pan works.
- **Brighten it:** squeeze a bit of lemon over at the end, or serve with a quick arugula/whatever-greens salad with olive oil and lemon.
- **Bonus:** brown a little extra butter until it smells nutty and drizzle it over before serving — restaurant move.
- **Wine pairing thought:** a crisp white (pinot grigio, vermentino) — but you probably had that covered.

Enjoy the date night 🌿