2 green peppers, sliced thin
2 onions, halved vertically then sliced thin
2 cloves garlic, minced
3 tbsp. olive oil
1/2 tsp. freshly ground pepper
4 c. leftover pasta and sauce
3/4 c. freshly grated Parmesan cheese
8 eggs beaten or eggbeaters

Preheat oven to 350 degrees. In a 10 inch skillet, saute the peppers, onions, garlic in the olive oil until soft, about 10 minutes, stirring occasionally and seasoning with pepper. Add pasta and sauce and mix. Beat 1/2 cup cheese into the eggs and pour into the pan, mixing well with the pasta. Sprinkle the remaining 1/4 cup of cheese on top and bake in oven uncovered for 25 to 30 minutes or until set.