Red Bell Pepper Frittata

Submitted by dicentra

"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: 20mins
• Ingredients: 12
• 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.

Reviews

[Laura2of7]

I'm giving this 5 stars because it was the only couscous breakfast recipe that wasn't sweet, and I was looking for a way to use leftover couscous I had made with chicken broth. This was a perfect fit.<br/><br/>As written, it's certainly low in fat and calories, but easily adjusted if that's not a priority. I admit that I made adjustments, using all whole eggs, extra virgin olive oil, and some extra cheese. Also, I didn't have any jack cheese, but provolone made a good substitute. I always roast bell peppers before cooking with them, and did so here. I just think they're better when roasted.<br/><br/>Although I didn't follow it exactly, it's no less a great recipe. Thanks, Dicentra, for sharing it with us.