Ingredients
8 large eggs
250 ml milk
300 g pasta (any type)
300 g fresh spinach
400 g cherry tomatoes
200 g ricotta cheese
50 g grated parmesan cheese
Salt, to taste
Pepper, to taste
Olive oil
Method
1. Preheat the oven to 200°C (400°F). Grease a large baking tray with olive oil.
2. Boil a pot of water and cook the pasta according to the package instructions until just al dente. Drain and set aside.
3. In a large bowl, whisk the eggs with milk, salt, and pepper until well combined.
4. Stir in the cooked pasta, fresh spinach, cherry tomatoes, and ricotta cheese into the egg mixture. Mix gently.
5. Pour the mixture into the prepared baking tray. Sprinkle with grated parmesan. Bake for 25 to 30 minutes or until the frittata is golden and set.
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