leek, courgette and parmesan fritatta by Mimosa foods London

Its September and feeling like the end of summer with shorter days and a crisper feel to mornings and evenings…. so why not make this velvety frittata to hold onto those last few days of sunshine before the Autumn sets in just a little bit more…. serve it with a green salad or some freshly boiled potatoes for a comforting lunch or dinner.

Leek, courgette & parmesan frittata

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  • 2 tablespoons olive oil
  • 3 leeks cleaned and thinly sliced at and angle
  • 2 medium courgettes cut into julienne size
  • I clove garlic crushed
  • Salt and Pepper to taste
  • 5 eggs lightly beaten
  • 4 tablespoons grated parmesan cheese
  • 4 tablespoons emmental cheese cubed


  1. Sauté and cook leeks using a tablespoon of olive oil until softened—10 mins
  2. Add courgettes and garlic and cook a further 10 mins and then transfer to a bowl
  3. Allow to cool—then add balance of the ingredients
  4. Add remaining olive oil to pan and pour mixture into pan and cook on low heat for 15 mins until frittata is almost set.
  5. Then brown the top under the grill for 3-4 minutes
  6. Let stand for 5 minutes and serve with a mixed green salad
  7. Additional information
  8. Add chilli and lime for a more exotic flavour

Use a 26cm sauté or frying pan