Lasagna Frittata

In the deep half of a frittata pan over medium-high heat, warm the 2 Tbs. olive oil. Add the spinach and garlic and cook, stirring frequently, until the spinach is wilted and the garlic is just tender, about 2 minutes. Transfer to a paper towel-lined plate.

In a large bowl, whisk together the eggs and cream. Stir in the spinach mixture, the sun-dried tomatoes, basil, red pepper flakes, salt, black pepper, noodles, ricotta, 4 oz. of the mozzarella and 1/4 cup of the Parmigiano-Reggiano.

In the deep half of the frittata pan over low heat, warm 1 tsp. of the olive oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is almost completely set, about 15 minutes more. Remove the shallow pan and lay the remaining 2 oz. mozzarella on top of the frittata. Sprinkle the remaining 1/2 cup Parmigiano-Reggiano on top. Cover with the shallow pan and cook for 2 minutes more. Remove from the heat. In the shallow half of the frittata pan over medium heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the cheese is browned, about 3 minutes. Flip the frittata back into the deep pan, then slide the frittata onto a serving plate. Let stand for 5 minutes before serving. Serves 8 to 10.