Red Bell Pepper Frittata

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

• ½ cup Water
  
• ⅓ cup Uncooked Couscous
  
• 1 tablespoon Water
  
• ¾ teaspoon Salt
  
• ¼ teaspoon Black Pepper
  
• 4 large Egg White
  
• 3 large Eggs
  
• Cooking Spray
  
• 2 cups Red Bell Pepper Strips
  
• 1 cup Thinly Vertically Sliced Onion
  
• 2 Garlic Cloves Minced
  
• ⅓ cup (1 ½ ounces) Shredded Manchego Or Monterey Jack Cheese

Preheat oven to 350°.

Bring ½ 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.

Notes: 5 WW Points+

I had a carton of liquid eggs whites in the fridge, 2 tablespoons = 1 egg white; 8 tablespoons total for this recipe!

Recipe Source: Cooking Light

Servings: 4