Yes — make a **leek & parmesan bread frittata/omelette** in a skillet. No oven needed.

**Important:** Check the Parmesan label—traditional Parmesan often uses animal rennet and isn’t vegetarian. If your gf is strict, use a vegetarian hard cheese or skip it.

**For 2, about 20 min:**
- 4 eggs
- ½ leek, sliced thin and rinsed well
- 2–3 handfuls stale bread, torn into small chunks
- ~30 g Parmesan/vegetarian hard cheese, grated
- 2 tbsp butter
- Salt, pepper, splash of water

**Do this:**
1. Beat the eggs with a splash of water, salt, pepper, and most of the cheese.
2. Heat a nonstick skillet over medium. Add 1 tbsp butter, toast the bread chunks 3–4 min until golden. Remove.
3. Add 1 tbsp butter and the leek + a pinch of salt. Cook 4–5 min until soft. Add the bread back and toss.
4. Lower the heat. Pour the egg mixture over the leek/bread. Cover and cook 6–8 min until just set. If the top is still wet, cover 1–2 min more. Don’t stir.
5. Rest 1 min, scatter remaining cheese on top, cut in half.

If the bread is rock-hard, let it soak in the egg mixture for 2 min before pouring into the pan. If your skillet is small, keep it thinner or use two pans so it cooks in time.