2) Heat the oil in large oven-proof, non-stick frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes.
3) Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine.
4) Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until the eggs are set on the edges but not in the middle.
5) Preheat the grilling element. Sprinkle the top of the frittata with cheese, place under the grilling element and cook until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.
Per serving: calories 220; total fat 9g; (sat fat 2.5g, mono fat 2g, poly fat 0.75g);
protein 15g; carb 20g; fibre 4g; cholesterol 185mg; sodium 540 mg
Excellent source of: vitamin A, vitamin C, folate, vitamin K, manganese, selenium
Good source of: fibre, riboflavin, calcium, iodine, iron, magnesium, potassium