Heat 2 tablespoons of oil in a heavy-based frying pan on medium. Sauté garlic and chilli for 1 minute. Add zucchini and cook for a few minutes, until zucchini is crisp and tender.
Combine eggs, macaroni, spinach, parmesan, herbs and zucchini mixture in a bowl. Season to taste. Heat remaining oil in same pan on medium. Pour in mixture, arrange tomatoes on top and cook for 5-7 minutes, 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.
Continue cooking for 2-3 minutes until completely set. Turn out and cut into
wedges to serve warm or at room temperature with crusty bread and salad.