Red Bell Pepper Frittata

Name: Red Bell Pepper Frittata
Ingredients: 1/2 cup water; 1/3 cup uncooked couscous; 1 tablespoon water; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 4 large egg whites; 3 large eggs; Cooking spray; 2 cups red bell pepper strips; 1 cup thinly vertically sliced onion; 2 garlic cloves, minced; 1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese

12 ingredients

5 steps

Ingredients

1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
Cooking spray
2 cups red bell pepper strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese

Directions

1

Preheat oven to 350°.
2

Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3

Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
4

Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; saute 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.
5

Cooked couscous makes this meatless entree more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.