The addition of couscous ensures that this frittata will keep you full until lunch. If couscous if unavailable, feel free to substitute cooked orzo, vermicelli or spaghetti. This recipe comes to us from our friends at myrecipes.com.
- 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, cut into strips
- 1 cup onion, thinly sliced
- 2 garlic cloves, minced
- 1/3 cup manchego or monterey jack cheese, shredded
Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan and 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 and sauté for 5 minutes.
Stir in couscous and egg mixture and cook over medium heat 5 minutes or until almost set. Sprinkle with cheese.
Bake for 10 minutes or until set. Let stand 5 minutes before serving.