Macaroni Frittata

• 4 eggs (or 2 eggs and 4 egg whites)
• 1 tbsp cornstarch
• 1 tbsp capers, drained
• 6 pitted black olives, sliced
• 1 tbsp chopped fresh parsley
• 1 tsp butter
• 1/2 cup chopped onion
• 3/4 cup chopped red bell pepper
• 1 1/2 cups cooked macaroni (or other small pasta)
• 2 medium tomatoes, seeded and chopped
• 2 tbsp chopped fresh basil

1. Preheat broiler.
2. In medium bowl, beat eggs and cornstarch.
3. Stir in capers, olives, and parsley; set aside.
4. In a 10" ovenproof nonstick skillet, heat butter over medium heat.
5. Add onion and pepper; saute until softened.
6. Add macaroni; season with salt and pepper.
7. Stir together until heated.
8. Remove from heat.
9. Pour egg mixture evenly over mixture in skillet.
10. Reduce heat to low; cover and cook 5 to 7 minutes.
11. Remove cover; place skillet under broiler for 2 to 3 minutes (until top is slightly browned).
12. Cut into wedges, top with tomatoes and basil.
13. Serve immediately.

eggs, cornstarch, capers, black olives, parsley, butter, onion, red bell pepper, macaroni, tomatoes, fresh basil

Taken from www.epicurious.com/recipes/food/views/macaroni-frittata-230179 (may not work)