Chicken And Pasta Frittata

• 2 cups dried macaroni noodles
• 2 tablespoons olive oil
• 1 brown onions (for Australians) or 1 yellow onion, finely chopped (for Americans)
• 4 garlic cloves, finely chopped
• 1 carrot, peeled, finely diced
• 1 small red pepper, finely diced
• 2 cups cooked chicken, roughly chopped
• 1 teaspoon dried thyme
• 1/2 cup parmesan cheese
• 1/2 cup flat leaf parsley, roughly chopped
• 8 eggs
• salt, to taste
• fresh ground pepper, to taste

1. Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
2. Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
3. Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
4. Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
5. Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
6. Cut into wedges and serve with crusty rolls and a salad.

macaroni noodles, olive oil, brown onions, garlic, carrot, red pepper, chicken, thyme, parmesan cheese, flat leaf parsley, eggs, salt, fresh ground pepper

Taken from www.food.com/recipe/chicken-and-pasta-frittata-169022 (may not work)