Red Bell Pepper Frittata

By ninebirch

Cheryl Alters Jamison and Bill Jamison, Cooking Light

JANUARY 2004

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

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.

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

Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 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.