Frittata with Pakchoi

For the frittata, preheat the oven to 180 °C top heat. Chop onion and garlic and sauté in 1 tbsp hot olive oil until translucent.

Wash the pakchoi, cut into noodles, sauté until collapsed and transfer to a plate to cool. Meanwhile, crack the eggs and mix with Parmesan cheese, salt and pepper.

Mix the cooled pakchoi well with the eggs. Heat 1 tbsp of olive oil in the pan you used earlier, pour in the egg-pakchoi mixture, smooth it out and let it brown.

Once the mixture sets on the bottom, place the pan in the oven until the surface of the frittata is firm but not brown, this will take 5-8 minutes.

Then slide the frittata onto a plate and serve with bread.

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