Preparation

1. Toss the cherry tomatoes in a pan with a tablespoon of olive oil. Reserve.
2. Beat the eggs, season and add the Parmesan cheese. Pour into a pan and move quickly so it doesn't stick.
3. When the eggs are slightly cooked, add the chopped parsley, the cut green part of the spring onion and the dill strands. Stir gently
4. Place the cherry tomatoes on top of the mixture and cover the frittata for a minute.
5. Gently mix the Focus Elixir with the vegetable kimchi. Add to the center of the frittata.
6. Serve with the mini sprouts of vegetables and flowers, olives and some spring onion cut into very thin julienne strips.