Back in the day grandma would make a pepper and egg mixture that we would let cool and turn into excellent sandwiches!
We had a party (thank you nintendo) on saturday and it was catered from a local mexican place and one of the left overs was a great containers worth of red peppers and yellow squash in fajita ready status – which to me meant, just perfect for a fritata!!
So i went and found a recipe i had squirrel away from CL and put it to work!
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.