Preheat oven to 180°C. In a frying-pan over medium heat melt 2 tablespoons of the butter, add the leeks and sauté until soft (about 3 minutes). Raise the heat and add the capsicum and courgette and cook for about 6 minutes. Set aside. Meanwhile, in a bowl combine the eggs, yolks, flour, Parmigiano-Reggiano, milk, cream and parsley. Season with salt and pepper and nutmeg and whisk to combine. Distribute the sautéed vegetables among 4 small buttered baking dishes. Pour the egg mixture over each portion. Scatter the tomato slices over the battered vegetables, sprinkle with extra Parmigiano-Reggiano and bake in the oven until cooked through and slightly golden on top (about 20 minutes). Serve warm. You could also bake this in one large dish and cut into wedges to serve. SIMON SAYS Leftover egg whites can be frozen for later use. Pour them into a freezer container and seal tightly then label the container with the date and the number of egg whites. Defrost when ready to use. When whipping add a pinch of salt, as this helps to add volume to older egg whites.