Nicole's couscous frittata with sun-dried tomatoes

Ingredients for 4 servings:

• 150 g couscous, instant
• 225 ml water, hot
• 1 bunch of chives
• 100 g tomatoes, dried
• 6 eggs
• 100 g feta cheese
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Total time approx. 23 minutes

Pour 225ml of hot, lightly salted water over the couscous and let it swell for about 3 minutes. Wash the chives, shake dry, and cut into rolls. Drain the tomatoes and chop them finely. Whisk the eggs with salt, pepper, and half of the chives. Heat the oil in a large nonstick pan. Briefly fry the sun-dried tomatoes and couscous. Carefully pour the egg mixture over the couscous and tomatoes in the pan, cover, and let it set. Serve sprinkled with the remaining chives and crumbled feta.