Ingredients

Olive oil

1 bunch spinach, washed and chopped

1 garlic clove

10 eggs

1/4 cup cream

2/3 cup sliced sun dried tomatoes

3 tablespoons basel

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

5 cooked lasagne noodles cut into 10 inch pieces (or penne)

5 ounces ricotta cheese scooped into teaspoon balls

6 ounces thinly sliced mozzarella

3/4 cup Parmigiano

Preparation

  1. Heat pan over medium high and add some oil. Saute spinach and garlic and cook about 2 minutes.
  2. Whisk the eggs and cream, stir in spinach, tomatoes, basel, red pepper flakes, salt, pepper, pasta, ricotta, 4 ounces of the mozzarella and 1/4 cup parmesan.
  3. In a large saute pan, add oil and heat. Add egg mixture and cook until almost set.
  4. Slip frittata onto plate and transfer back in with top on the bottom of the pan. Top with remaining cheese and put under broiler.