Ingredients

Steps

• Preheat the oven to 180°C.
• Heat olive oil in an ovenproof frying pan and cook the spinach until wilted.
• Season beaten eggs with salt and pepper and add them to the pan with cooked tagliatelle.
• Top the mixture with chopped sun-dried tomatoes and crumbled cheese.
• Cook on the stovetop without stirring for 3 to 4 minutes.
• Transfer the pan to the oven and bake for 5 minutes until the top is set.
• Mix parsley, basil, and chives with olive oil in a bowl.
• Slide the frittata onto a board and top with the herb salad to serve.