Randy Mayor; Melanie J. Clarke
Yield
4 servings (serving size: 1 wedge)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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. 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.

Ratings & Reviews

Vicuska's Review

AdeleD
March 22, 2014
The couscous gave a nice body to the dish. I added some ham for more flavor. It is a nice weekday meal with salad, but would not serve it to guest.

noelle71's Review

nwilker
April 20, 2013
N/A

daneanp's Review

liz581
February 21, 2013
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.

nwilker's Review

LaurenSJ
January 28, 2013
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.

asafcat's Review

daneanp
April 30, 2012
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!

AdeleD's Review

78jessica
January 31, 2012
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.

tluvgolf's Review

MandaKate
January 31, 2012
N/A

reese1227's Review

reese1227
January 30, 2012
I Was thinking of making this with Orzo instead of couscous? Any thoughts? 2/2/12- Well, I did make it with the Orzo and it was delicious. My husband loved it as well

Lp2you's Review

noelle71
September 17, 2011
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. :)

yoohoopug's Review

CheeGirl
August 22, 2011
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.