Red Bell Pepper Frittata
- 1 cup cooked quinoa
- 4 large egg whites
- 3 large eggs
- 1 tsp thyme
- Cooking spray
- 2 cups red bell pepper strips
- 1 cup thinly vertically sliced onion
- 2 garlic cloves, minced
- Preheat oven to 350°.
- Combine 1 tablespoon water, salt, black pepper, thyme, 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 quinoa and egg mixture; cook over medium heat 5 minutes or until almost set. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.
Note:Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.The original recipe called for cheese, but i always eat these at room temp and find the cheese to not add a thing, so i will skip it next time!