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Macaroni and Olive Frittata
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 Vegetables , 1/2 Meat , 1 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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3 each  eggs
1 tbsp  cornstarch
1 tbsp  capers
6 each  Olives, black, jumbo, pitted, canned
1 tbsp  chopped parsley
1 tbsp  olive oil
1 tbsp  salted butter
0 1/4 each  medium onions
0 1/2 cup  chopped red bell peppers
1 cup  Pasta, macaroni, enriched, dry
2 each  medium tomatoes
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.

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