Red Pepper Frittata

I got this recipe out of the Cooking Light Great Plates issue. It was really good, really easy and I thought the flavor combination was wonderful. I did not have any couscous or old spaghetti noodles so I used shredded potatoes - tasted great to us! My husband said it definitely needs to be served with a bread of some sort, so keep that in mind.

Ingredients

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

Cooking spray

2 cups red bell pepper strips

1 cup thinly vertically sliced onion

2 garlic cloves, minced

1/3 cup shredded Manchego or 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; sauté 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set.