Macaroni and zucchini frittata with mixed herbs recipe

Ingredients

• 1/4 cup (60 millilitres) olive oil
• 1 clove garlic, finely chopped
• 1/2 red chilli, seeded, chopped
• 2 medium zucchini, halved, cut into 6 strips
• 9 eggs, lightly beaten
• 2 cups cooked macaroni (from 2/3 cup raw)
• 100 grams baby spinach
• 1/2 cup (40 grams) grated parmesan
• 1 tablespoon chopped mixed herbs, such as parsley or basil
• 125 grams cherry tomatoes, halved
• 4 cups salad greens, to serve
• crusty bread, to serve