Pasta, Spinach and Three-Cheese Frittata

• 5-13 ounces, weight Penne Pasta (150g)
• 1 whole Medium Onion
• 1 bunch Fresh Basil
• 1 clove Garlic
• 4 whole Eggs
• 1 teaspoon Olive Oil
• 7 ounces, weight Frozen Spinach (200g)
• 1 pinch Nutmeg
• 3 Tablespoons Ricotta Cheese
• 2 Tablespoons Grated Parmesan Cheese, Plus More For Sprinkling
• 1 teaspoon Butter
• 1/2 whole Buffalo Mozzarella

1. 1) Finely chop the onion, basil and garlic and put to one side.
2. Lightly beat the 4 eggs together.
3. 2) Start cooking your pasta in lightly salted water.
4. 3) Fry the garlic and onion until just going golden.
5. Add the spinach and nutmeg and continue to cook until softened.
6. Stir through the basil, ricotta and parmesan and season to taste.
7. 4) Drain the cooked pasta and add the spinach mixture.
8. Stir well.
9. 5) In a clean frying pan, melt the butter until it just starts to froth.
10. Tip in the pasta and arrange so it is reasonably level but not over-flattened.
11. 6) Carefully pour in the egg mixture so it is evenly distributed through the pasta.
12. Arrange slices of mozzarella on the top and finish with salt, pepper and a little grated parmesan.
13. 7) Allow to cook slowly on the hob for approximately 5 minutes before finishing under the grill to cook and brown the top.

pasta, onion, fresh basil, clove garlic, eggs, olive oil, nutmeg, ricotta cheese, parmesan cheese, butter, buffalo mozzarella

Taken from tastykitchen.com/recipes/main-courses/pasta-spinach-and-three-cheese-frittata/ (may not work)