STEP 1 - TAKE A BOWL AND BREAK 5 EGGS INTO IT. ADD 5 TABLESPOONS OF MILK TO IT, AND ADD SALT TO THE TASTE. MIX IT WELL. ADD ¼ TABLESPOON OF PEPPER AND WHISK IT FOR SOME TIME.
STEP 2 - TAKE A PAN AND ADD 4 TABLESPOONS OF OLIVE OIL TO IT. ADD 5-6 FINELY CHOPPED CLOVES OF GARLIC AND 250 GMS OF SLICED MUSHROOMS TO THE PAN. SAUTE IT PROPERLY.
STEP 3 - ADD 4 CUPS OF SPINACH TO THE PAN AND MAKE IT FIT THE PAN PROPERLY. COVER THE PAN WITH A LID AND HEAT IT FOR SOME TIME.
STEP 4 - ADD SALT TO THE PAN AS PER TASTE AND SAUTE IT FOR A WHILE. ADD 1 CUP OF BOILED WEIKFIELD PENNE PASTA TO THE PAN AND MIX IT WELL. ADD 6-7 CHERRY TOMATOES CUT INTO HALF TO THE PAN AND SAUTE IT AGAIN.
STEP 5 - POUR THE EGG MIXTURE INTO THE PAN AND COVER THE PAN WITH A LID. COOK FOR ABOUT 20-30 MINUTES UNTIL THE EGGS ARE SETTLED.
STEP 6 - ONCE THE EGGS ARE SET, TURN DOWN THE FLAME AND KEEP THE PAN ASIDE TO COOL OFF.
STEP 7 - GARNISH YOUR DISH WITH CHOPPED PARSLEY AND THERE YOU ARE, ALL SET TO TRY OUT HOMEMADE FRITTATA!