Roasted Tomato, Onion and Penne Fritatta

I'm baaaaaaaack! It takes an extra effort to cook with a newborn on hand, but I'm getting back into the swing of things. I saw a recipe for fritatta on the Food Network's, Giada at Home, so I thought I'd give it a try with my own spin of course!


Ingredients
5 large eggs
3 tbsp milk
1 1/2 cups cooked and cooled penne pasta
1 pint grape tomatoes
1 onion cut into thin wedges
2 cloves garlic minced
handful fresh parsley chopped
1/2 tsp dried thyme
salt & pepper to taste

Directions
Toss grape tomatoes and onions in olive oil, salt and garlic and roast in the oven on a baking sheet for 15-20 minutes at 400 degrees F. Allow to cool.
Boil and drain penne pasta and leave to cool.
Beat eggs with milk, herbs, salt pepper. When pasta has cooled, add to egg mixture along with cooled roasted tomato and onion mixture.
Heat a skillet on medium heat and pour in egg pasta mixture. After 10 minutes when the egg has almost set and bottom is golden brown, use a plate to flip and cook the other side for about 5 minutes.
Serve warm or cool with a salad.