Ingredients:

100 grams pasta (cooked)

5 eggs

Salt to taste

Chopped chives

Chopped parsley

1 tomato, chopped

100 grams Dutch cheese, grated

2 tablespoons sour cream

Vegetable oil

1 cup canned green peas

Instructions:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Grease a baking dish with vegetable oil.

In a large bowl, whisk together the eggs, salt, chopped chives, and chopped parsley.

Stir in the cooked pasta, chopped tomato, grated cheese, sour cream, and canned green peas.

Pour the mixture into the prepared baking dish.

Bake for 25-30 minutes, or until the frittata is set and golden brown on top.

Let the frittata cool slightly before serving.

Cut into wedges and serve warm or at room temperature.

Tips:

You can use any type of pasta for this recipe, such as penne, farfalle, or rotini.

If you don’t have chives, you can substitute chopped green onions.

You can also add other ingredients to the frittata, such as cooked sausage, cooked ham, or chopped cooked vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through.