Frittata with Zucchini and Pasta

First, cook the pasta: Bring a sufficient amount of water to a boil in a pot, salt it, and cook the whole wheat pasta al dente according to package instructions (approx. 8–10 minutes). Afterwards, drain, rinse under cold water, and let drain well.

Preheat the oven to 180 °C (top/bottom heat). Line a baking dish (approx. 40 cm × 40 cm) with baking paper.

Meanwhile, coarsely grate the zucchini, finely dice the onions, and chop the parsley. In a large bowl, whisk the 16 eggs. Stir in the grated zucchini, diced onions, and parsley. Season the mixture generously with chili flakes, paprika powder, salt, and pepper.