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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Macaroni and Olive Frittata

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	164.1

Total Carbs	17.7 g

Dietary Fiber	1.4 g

Sugars	2.6 g

Total Fat	7.7 g

Saturated Fat	2.3 g

Unsaturated Fat	0.8 g

Potassium	156.5 mg

Protein	6.1 g

Sodium	150.3 mg

Dietary Exchanges 7.7 Fat, 0.5 Vegetables, 0.5 Meat, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 each eggs 1.0
1 tbsp cornstarch 1.0
1 tbsp capers 6.0
6 each Olives, black, jumbo, pitted, canned 1.0
1 tbsp chopped parsley 1.0
1 tbsp olive oil 1.0
1 tbsp salted butter 0.25
0 1/4 each medium onions 0.5
0 1/2 cup chopped red bell peppers 1.0
1 cup Pasta, macaroni, enriched, dry 2.0
2 each medium tomatoes 1.0
1 pinch fresh basil

Directions

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