This frittata can be served as a light lunch with Jersey potatoes and is very pretty!
Half a sliced courgette
3 Pak Choi
30g of Parmesan cheese
Salt to taste
Wash the vegetables
Trim the base of the pak choi flat and slice it at right angles to the growth direction, about an inch from the base, to form a flower – do this with each base of the three leaves if you wish – I just used one.
Chop the rest of the pak choi finely.
Slice the courgette.
Grate the cheese.
Whisk the eggs together and season and add the cheese and chopped pak choi.
In a pan add spray oil and place the ‘flowers’ and slices of courgette around the pan.
Add the egg mix to the pan.
Cook until well cooked through
Chop over the chives and serve
Serves 3-4 with Jersey potatoes and green salad.