Serve a veggie-packed frittata for a meatless main dish that's ready in about 30 minutes.
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
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
How to Make It
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.
Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.
Meh. Cooking Light has MUCH better frittata recipes than this one. I did substitute some sliced mushrooms for some of the red pepper, added some fresh herbs and about 2 slices chopped cooked bacon and it was still just meh. One thing I will give it, it did go together quickly and easily for a weeknight meal.
Just like grandma used to make (only healthier)! I had a bunch of left over fajita fixins - so i used red peppers and yellow squash. So awesome! I used 2 cups cooked up, so lots of veggies!
I added thyme since other indicated lack of "flavor" and the mushroom frittata uses that spice and i love it. I definitely don't eat these things warm, room temp is how i like them, so you can completely skip the cheese, if you aren't eating it hot.
Great! Made it for dinner and my husband and son both loved it. I added some dried basil and used two cups of trader joe's frozen pepper trio. I served it with a spinach salad. Healthy and good, would make it again!
Quite good, but next time I will bump up the seasonings a bit. Perhaps some Italian seasoning blend and a pinch of cayenne. Oh, and by the way, I used spaghetti in place of the couscous, and I will do that again. Maybe sometime I'll try diced cooked potatoes in place of the other starch. Quick and tasty dinner. Just added a salad and bread.
A new favorite of mine. I had made it for my boys and they weren't big fans, but I loved it. It's great reheated, and I actually even like it cold right out of the fridge. It's a delicious and healthy bite that's easy to prepare and a winner in my book. :)
I found the couscous a bit difficult to work with when I mixed it into the skillet, but that may be improved with practice. The flavor was definitely there though. Next time I think I'll use a bit less cheese.
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