Yes — that's actually perfect frittata stuff. No oven needed.

**Stovetop Leek & Parmesan Frittata with Butter Croutons**
Serves 2, ~18 minutes

You need: 4 eggs, 1/2 leek, ~2 thick slices stale bread, parmesan (~30g), butter

**1. Prep (2 min)**
Slice the leek into thin half-moons and rinse it well — they hide grit. Cube the bread. Grate the parmesan.

**2. Croutons (3-4 min)**
Melt about 1 tbsp butter in a non-stick frying pan on medium heat. Add the bread cubes with a pinch of salt. Toss/stir until golden and crisp all over. Tip onto a plate. Stale bread is ideal for this, it won't go soggy.

**3. Leek (5 min)**
Same pan, melt another 1 tbsp butter. Add leek, pinch of salt, and 1 tbsp water. Cover and sweat on medium-low until soft and sweet. No need to brown it.

**4. Eggs (5 min)**
Whisk the 4 eggs with most of the parmesan and plenty of black pepper. Pour over the leeks and spread evenly. Turn heat to low, cover with lid (or a plate/foil if no lid), and cook 4-5 minutes until just set on top but still soft in the middle.

Sprinkle remaining parmesan on top in the last minute.

**5. Serve**
Slide it onto a plate, cut in half, and scatter the warm croutons over the top for crunch.

Don't overcook it or the eggs go rubbery. The lid steaming it does the job an oven would do.

Quick note: if your girlfriend is strictly vegetarian, just double-check that parmesan — a lot of commercial ones use animal rennet.