Ricotta Frittata

Heat oven to 400 °F. Lightly grease a 13 x 9-inch baking dish. Bring a half-filled 4- to 6-quart pot of water to boil. Add frozen peas and return to a boil. Break up noodles as directed on package and add to pot. Cook 3 minutes, stirring occasionally, or until noodles and peas are tender. Drain in a colander. Meanwhile stir ricotta, eggs, milk, Parmesan, pepper and the 2 seasoning packets in a large bowl until blended. Stir in noodles and peas. Transfer mixture to prepared baking dish and spread evenly. Bake about 20 minutes or until set. Heat tomatoes in a saucepan or microwave until hot. Spoon over frittata. Cut in squares to serve.