Rating: 3.5 stars
20 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Serve a veggie-packed frittata for a meatless main dish that's ready in about 30 minutes.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2004

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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

Nutrition Facts

204 calories; calories from fat 30%; fat 6.8g; saturated fat 3g; mono fat 2.3g; poly fat 0.7g; protein 15g; carbohydrates 20.6g; fiber 2.9g; cholesterol 167mg; iron 1.3mg; sodium 716mg; calcium 169mg.
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