Pasta Frittata

• 6 eggs
• 1/4 cup milk
• 1 envelope lipton recipe secrets onion soup mix
• 1/4 cup grated Parmesan cheese
• 1 1/2 tablespoons vegetable oil divided
• 1 zucchini small, chopped
• 2 tomato
• 1 cup elbow macaroni, cooked and drained
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon loosely packed fresh basil leaves
• marinara sauce prepared, heated (optional)

1. Beat eggs, milk, Lipton(R) Recipe Secrets(R) Onion Soup Mix and cheese in medium bowl; set aside.
2. Heat 1 tablespoon vegetable oil in 10-inch nonstick skillet over medium heat and cook zucchini, stirring occasionally, 2 minutes or until tender. Stir in tomatoes and macaroni. Stir in egg mixture; cook uncovered over low heat (do not stir) 5 minutes or until eggs are almost set.
3. Combine bread crumbs, basil and remaining 1/2 tablespoon oil in small bowl; sprinkle over egg mixture. Continue cooking 2 minutes or until eggs are set. To serve, cut into wedges. Serve with warm marinara sauce.

eggs, milk, recipe secrets onion soup mix, parmesan cheese, vegetable oil, zucchini, tomato, elbow macaroni, bread crumbs, basil, marinara sauce

Taken from www.yummly.com/recipe/Pasta-frittata-303190 (may not work)