Source: dLife

A flavorful frittata with macaroni, red bell peppers, and tomatoes.

Servings

3 eggs (or 1 cup egg substitute)
1 tbsp cornstarch
1 tbsp capers
6 Olives, black, jumbo, pitted, canned , sliced
1 tbsp chopped parsley , fresh
1 tbsp olive oil
1 tbsp salted butter
0.25 medium onions , chopped
0.5 cup chopped red bell peppers
1 cup Pasta, macaroni, enriched, dry , cooked (or other small pasta)
2 medium tomatoes , seeded and chopped
1 pinch fresh basil

1 Preheat broiler.
2 In a medium bowl, whisk eggs and cornstarch together.
3 Stir in capers, olives, and parsley, and set aside.
4 In a medium skillet, heat olive oil and butter over medium heat.
5 Add onion and bell pepper.
6 Saute until they become soft.
7 Stir in cooked macaroni and heat through.
8 Remove from heat and pour egg mixture on top.
9 Heat to low, cover with a lid, and cook for 5 to 7 minutes.
10 Remove lid and put skillet underneath broiler for 5 minutes or until the top is firm and lightly brown.
11 Cut into wedges and top with tomatoes and basil.

Use your leftover pasta for this filling entree.