Bell Pepper Garlic Olive Oil Frittata Recipe
-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 teaspoons Sonoma Farm Garlic Olive Oil
-1/3 cup (1 1/2 ounces) Monterey Jack cheese
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 olive oil; 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.
Sonoma Farm 2012