Lately I’ve seen more and more recipes that require oven-proof skillets, and it’s made me so sad to not be able to make them since I don’t have the equipment! I had gotten a gift card from Williams-Sonoma for Christmas, but haven’t used it yet because I figured whatever I bought, I would still have to supplement with my own money. But after finding this recipe, I decided to just suck it up, go to Williams-Sonoma, and find an oven-proof skillet. To my surprise I found a cast iron skillet for only $25! I inaugurated my new equipment with this Red Bell Pepper Frittata recipe.
The recipe was just, eh. Nothing spectacular, but fine for a light, meatless dinner. But make sure you eat it all at once – leftover eggs aren’t very good.
- 1/2 cup water
- 1/3 cup uncooked couscous*
- 1 T water
- 3/4 t salt
- 1/4 t black pepper
- 4 large egg whites
- 3 large eggs
- cooking spray
- 2 cups red bell pepper strips
- 1 cup thinly vertically sliced onion
- 2 garlic cloves, minced
- 1/3 cup shredded cheddar cheese
1. Preheat oven to 350.
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.
3. Combine 1 T water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
4. Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; saute 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.
Serving size: 1/4 frittata. Calories: 204. Calories from fat: 30%. Fat: 6.8g. Saturated fat: 3g. Monounsaturated fat: 2.3 g. Polyunsaturated fat: 0.7g. Protein: 15g. Carbs: 20.6 g. Fiber: 2.9g. Cholesterol: 167mg. Iron: 1.3 mg. Sodium: 716mg. Calcium: 169mg.
Recipe from MyRecipes.com