Pasta Frittata with Cheese and Spinach

1. Cook the pasta in water for 6 minutes

2. Mix the cooked pasta with seasoning, Knorr veg stock pot, onion salt, garlic powder, tarragon, spinach, and 9 extra light cheese triangles, adding a little water to make a thick sauce; let it cool slightly

3. Add 6 eggs to the mixture and stir well

4. Pour into a silicone loaf tin and bake at 160°C for 35 minutes

5. Top with 90g grated mozzarella and bake at 200°C for 11 minutes

6. Slice the frittata and fry it

7. Serve with salad

Tips

1. Use a silicone loaf tin for easier demolding

2. This recipe is all in free and uses 3 hex A, suitable for slimming plans

3. The mixture works best if cooled slightly before adding eggs, but can be done immediately if needed

4. Portions can be taken to work for meals