Make a fluffly and delicious omelette with a twist - velvety spinach, sweet red peppers and creamy ricotta cheese. Best served with a fresh salad, this meal is great for brunch, lunch or dinner.
Heat 1 tbsp olive oil in a 28cm (11in) frying pan with an ovenproof handle. Add the crushed garlic and spinach and cook for 1-2 minutes until wilted. Then stir in the roasted red peppers (from a jar, drained) and cooked, chopped spaghetti.
Meanwhile, crack and beat the eggs in a small bowl, together with 2 tbsp of chopped basil, and season well, then pour into the pan. Cook without stirring over a medium heat for 3-4 minutes, until almost set. Dot over the ricotta cheese, sprinkle with grated Parmesan cheese and place the pan under a preheated hot grill and cook for 2 minutes, until golden.
Cut the frittata into wedges and serve immediately.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, ensure eggs are cooked thoroughly.