Last night we had cheap food in the form of breakfast for dinner with a simple red bell pepper frittata. I’m not a huge fan of meals with eggs, but with this recipe it has a mixture of eggs and couscous, so it really lighted up the base. I would recommend using a cast iron skillet, but here in Costa Rica they use a heavy aluminum blend, which works just as nice especially if you let it get seasoned up nicely.

Please feel free to use and tweak the red bell pepper frittata recipe below. It serves four people.


  • 2/3  cup  water
  • 1/3  cup  dried quinoa
  • 1  tablespoon  water
  • 3/4  teaspoon  garlic salt
  • 1/4  teaspoon  freshly ground black pepper
  • 4  large egg whites
  • 3  large eggs
  • Cooking spray (optional)
  • 2  cups  red bell pepper strips
  • 1  cup  thinly vertically sliced onion
  • 3  garlic cloves, minced
  • 1/3  cup  (1 1/2 ounces) shredded gouda with herbs (choose your favorite cheese)


Preheat oven to 350°.

Bring water to boil in a small saucepan; stir in quinoa. 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 (or well-seasoned cast iron skillet) 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. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.