RATATOUILLE FRITTATA

Whisk 12 eggs in a bowl with 3/4 cup of cream , 1/2 cup of grated parmesan cheese and 1 dsp of dill . Season with cracked black pepper and 1 tbs of minced garlic , now set aside . Preheat your oven to 200 deg C . Deseed slice and cube 1 red capsicum , 2 small zucchinis trimmed and cubed , 1 small egg plant trimmed and cubed , 1 red onion peeled and cubed , 1/4 cup of sliced black olives, 2 medium tomatoes top sliced and flesh removed and chopped . Place all vegetables in an oiled pan with 1 dsp of basil and 1 dsp of minced garlic and cook over a medium heat until vegetables are just tender . Meanwhile place 2 cups of pasta shapes into a pot of salted boiling water and cook until tender . Spray a tray with cooking oil and add the ratatouille , add 2 cups of baby spinach , 1/4 cup of chopped parsley and the drained pasta , gently stir to combine . Pour over the egg mixture and bake until golden. Slice into wedges to serve .