Absolutely! You can make a **Skillet Leek & Parmesan Frittata** with **Butter-Toasted Bread** in about 17 minutes. It's the vegetarian, rustic Italian version of a golden, cheesy omelette—cooked entirely on the stovetop, no oven needed. 

Here's the plan:

### Ingredients:
- 4 eggs
- 1/2 leek (white and light green parts only)
- Stale bread (cut into 4 thick slices, or however much you want)
- 1/2 cup grated parmesan (plus a bit extra for topping)
- 3 tbsp butter (divided)
- Salt & black pepper
- *Optional:* a squeeze of lemon or a pinch of chili flakes

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### Step 1: Prep (2 minutes)
1. **Leek:** Cut the leek in half lengthwise, then slice thinly crosswise. **Crucial:** Place the slices in a bowl of cold water and swish them around—leeks trap a lot of sand and dirt. Drain and pat dry.
2. **Bread:** Slice the bread into 1/2-inch thick pieces.

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### Step 2: Toast the Bread (4 minutes)
Heat a large non-stick skillet (or cast iron) over medium heat. Add **1 tbsp butter** and let it melt. Add the bread slices in a single layer. Toast for 2 minutes per side until golden and crispy (this revives stale bread beautifully). Transfer to a plate and set aside. *Pro tip: wipe out the pan afterwards if there are burnt bits.*

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### Step 3: Cook the Leeks (5 minutes)
In the same pan, add **1 tbsp butter** over medium heat. Add the sliced leeks and a pinch of salt. Sauté for 4–5 minutes, stirring, until soft and just starting to caramelize at the edges. 

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### Step 4: Make the Frittata (7 minutes)
1. While leeks cook, crack the eggs into a bowl. Whisk with a fork, then stir in **half the parmesan**, a pinch of salt, and a few cracks of black pepper.
2. When the leeks are soft, pour the egg mixture right over them in the pan. **Turn the heat down to medium-low.** 
3. Let it cook undisturbed for 3–4 minutes. As the edges set, use a spatula to gently pull the cooked edges toward the center, letting the raw egg run underneath.
4. When the top is just slightly wet but mostly set (about 5-6 minutes total), sprinkle the **remaining parmesan** over the top. 
5. **Top trick:** Cover the pan with a lid (or a large flat plate) for the final 1–2 minutes. The trapped steam will set the top without flipping or burning it. 

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### Step 5: Serve (1 minute)
Slide the frittata onto a cutting board. Cut it in half like a pizza slice (or fold it like an omelette). Serve immediately with the crispy butter toast on the side. 

**Quick finishing touches:** A squeeze of lemon over the frittata brightens it up beautifully, and a pinch of chili flakes adds a nice kick if you have them.

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**Time breakdown:** 2 (prep) + 4 (toast) + 5 (leeks) + 7 (eggs) = **18 minutes.** Done before the 20-minute mark!

The butter-toasted stale bread is the perfect vessel to soak up the runny-ish, cheesy egg. Buon appetito!