Cauliflower, kale and cheese frittata

Method

1. Chop the new potatoes into 2cm chunks, then steam for 6-8 minutes. Add the cauliflower florets and steam for 4 minutes more until both are just tender.
2. Whisk together the plain flour, milk and eggs until smooth. Add the grated cheddar and a small handful of chopped fresh parsley; whisk again.
3. Heat a splash of olive oil in a 24-26cm non-stick (ovenproof) frying pan, then add the kale and the steamed vegetables. Fry for 2-3 minutes until lightly golden. Pour in the cheese/egg mixture and cook gently over a low-medium heat until almost set but with a softness in the middle.
4. Heat the grill to medium-hot. Sprinkle the grated cheddar over the frittata, then grill until just set. Serve hot or cold with a green salad.