1.Heat 2 tablespoons of the oil in a heavy-based frying pan on medium heat. Saute garlic and chilli for 1 minute. Add zucchini; cook for three minutes or until zucchini is tender but still crisp.
2.Combine eggs, macaroni, spinach, parmesan, herbs and zucchini mixture in a bowl. Season to taste. Heat remaining oil in same pan on medium heat. Pour mixture into pan, then arrange tomatoes on top. Cook for 5-7 minutes or until partially set, pulling in edges so uncooked mixture runs underneath. Once underside is cooked, cover with a plate, invert frittata and slide uncooked side down into pan.
3.Continue cooking for a further 2-3 minutes or until completely set. Turn out and cut into wedges to serve warm or at room temperature with crusty bread and salad.