Macaroni Frittata

-from SELF magazine

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