Red Bell Pepper Frittata

Cooking Light. JANUARY 2004 Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.

• Ready In: 20 mins
• Serves: 4

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 peppers, strips
• 1  cup  thinly vertically sliced onion
• 2  garlic cloves, minced
• 1 1⁄2 ounces  shredded manchego cheese or 1 1⁄2 ounces 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; sauté 5 minutes.
5. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set.
6. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.