Yes — make a **20-minute stovetop leek & parmesan frittata with crispy buttered stale bread**. No oven needed.

### Skillet Leek + Parmesan Egg Frittata
Serves 2

**What you’ve got:**
- 4 eggs  
- Half a leek  
- Stale bread  
- Parmesan  
- Butter  

**Assumed pantry stuff:** salt, pepper, maybe a splash of water/milk.

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### Method

1. **Prep the leek**  
   Slice the leek thinly — white and pale green parts only if possible. Rinse well because leeks hide grit.

2. **Make crispy bread bits**  
   Tear or chop the stale bread into small cubes. If it’s rock-hard, grate it or bash it into rough crumbs.  
   Heat a nonstick skillet over medium heat, add a small knob of butter, then toast the bread until golden and crisp. Remove and set aside.

3. **Cook the leeks**  
   In the same pan, add another knob of butter. Add the leeks with a pinch of salt. Cook over medium-low/medium heat for about 4–6 minutes until soft and sweet. If they stick, add a tiny splash of water.

4. **Beat the eggs**  
   While leeks cook, beat the 4 eggs with a handful of grated parmesan, salt, and pepper. If you have milk or even water, add 1 tablespoon to loosen it slightly.

5. **Cook the frittata**  
   Turn heat to low-medium. Pour the eggs over the leeks. Scatter the crispy bread over the top and add a little more parmesan.  
   Cover with a lid or plate and cook gently for about 5–8 minutes, until just set.

6. **Serve**  
   Slide onto a plate, cut in half, done.

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### If the bread is sliceable instead of very stale
You can also do **savory French toast style**: beat eggs + parmesan, soak the bread, fry in butter, then top with buttery sautéed leeks.

One note: traditional Parmesan sometimes uses animal rennet. If your girlfriend is strict vegetarian, use a vegetarian hard cheese instead.