Grilled Chicken, Spinach And Pasta Frittata

• 7 ounces elbow pasta mini
• 2 tablespoons extra-virgin olive oil
• 1 grilled chicken skin removed, torn into bite-sized strips
• 1 red pepper small, seeds and stalk removed, cut into bite-sized pieces
• 1 green pepper small, seeds and stalk removed, cut into bite-sized pices
• 6 green onions sliced thinly
• 3 cloves garlic peeled, minced
• 1 handful basil leaves chopped finely
• 6 cups baby spinach
• 10 eggs
• 1 cup aged cheddar cheese grated, plus extra for topping
• 1/4 cup Parmesan grated
• 1 pinch chili flakes
• salt
• freshly ground black pepper
• lemon wedges to serve

1. Bring a large saucepan of salted water to a boil over high heat. Add pasta and cook for 8 mins until almost al dente. Drain pasta and toss in 1 tbsp oil. Allow pasta to cool, then combine in bowl with chicken, peppers, green onions, garlic and basil.
2. Put 1/2 cup of water in a small saucepan and bring to a boil. Add spinach and cook over medium-high heat for 2 mins or until just wilted. Drain and squeeze out excess water then chop finely. Add to pasta mix.
3. Whisk eggs in a small bowl. Add cheeses, chili flaks, and seasoning. Pour into pasta mix, coating all ingredients thoroughly.
4. Heat 1 tbsp oil in a frying pan over low-medium heat, then add contents of bowl to frying pan. Cook over low-medium heat for 10 to 15 mins or until eggs are just set.
5. Remove frittata from heat, and sprinkle with extra Cheddar cheese. While still in frying pan, place frittata under a hot broiler, cooking until surface is golden and bubbling. Serve hot or cold, with a wedge of lemon on the side.

pasta mini, extravirgin olive oil, red pepper, green pepper, green onions, garlic, handful basil, baby spinach, eggs, cheddar cheese, parmesan grated, chili flakes, salt, freshly ground black pepper, lemon wedges

Taken from www.yummly.com/recipe/Grilled-Chicken_-Spinach-and-Pasta-Frittata-1399988 (may not work)