Yes — make a **stovetop leek, bread & parmesan frittata**. It’s vegetarian, uses one pan, no oven, and should take about **18–20 minutes**.

## Ingredients
- 4 eggs  
- Half a leek  
- Stale bread, about 2 thick slices or a big handful cubed  
- Parmesan, grated, a small handful  
- Butter, about 2 tbsp  
- Salt and pepper if you have them  

## Method

1. **Prep quickly**  
   Slice the leek thinly. Cut the stale bread into bite-sized cubes or rough pieces. Beat the eggs in a bowl. Grate the parmesan.

2. **Soften the leek**  
   Melt **1 tbsp butter** in a nonstick frying pan over medium heat. Add the leek with a pinch of salt. Cook for **4–5 minutes**, stirring occasionally, until softened.

3. **Crisp the bread**  
   Add the bread cubes to the pan with another small knob of butter. Fry for **3–4 minutes**, turning occasionally, until lightly golden and crisp in places.

4. **Add eggs**  
   Turn the heat down to low/medium-low. Pour the beaten eggs over the leeks and bread. Season with pepper and a little more salt if needed. Sprinkle parmesan over the top.

5. **Cook gently**  
   Let it cook undisturbed for **6–8 minutes**, until the bottom is set and golden. If the top is still very runny, cover the pan with a lid, plate, or foil for the last 2–3 minutes so the steam sets it.

6. **Serve**  
   Slide onto a plate, cut in half, and serve. If you’re feeling confident, you can flip it halfway through, but covering is easier.

## Tips
- If the bread is rock-hard, you can briefly splash a tiny bit of water into the pan when frying it, then let it evaporate before adding eggs.
- For extra flavor, add chili flakes, herbs, garlic, or black pepper if you have them.
- If you have salad, pickles, or a spoonful of yogurt, that would be great alongside.

Dinner for two, sorted.