Leftover Pasta Frittata

Ingredients:

• 6 slices bacon (about 120g), chopped into pieces
• Half a small onion, thinly sliced
• 2 cloves garlic, crushed
• 170 g of cooked pasta, such as spaghetti, linguine, or bucatini
• 1 cup cherry tomatoes (about 200 g), halved
• 1 cup pearl mozzarella (about 220 g), patted dry
• 8 large eggs
• 0.5 cup of any tomato sauce (store-bought or homemade)
• 1/4 cup whole milk
• 2 tbsp freshly grated Parmesan cheese, plus extra for serving

Preparation:

1. Preheat oven to 190°C.
2. Place the bacon in a medium oven-safe nonstick skillet and heat over medium-high heat. Cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and garlic and continue cooking, stirring frequently, until the onion softens, another 2 minutes. Reduce the heat to medium-low, then add the cooked pasta, tomatoes, and half the mozzarella, tossing to combine.
3. Meanwhile, in a large bowl, combine the eggs, tomato sauce, milk, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Pour the egg mixture into the skillet, then shake the pan to distribute the liquid evenly. Sprinkle with Parmesan and the remaining mozzarella.
4. Bake until the eggs are set and the frittata is golden brown around the edges, about 20 minutes. Let cool in the pan for 5 minutes, then invert onto a platter or cutting board. Slice into wedges and serve, sprinkled with grated Parmesan.