10 SEATTLE CITY LIGHT GIFT CARD WINNER Sunny Couscous Veggie Frittata Linda S. Shoreline “It is amazing that you can cook food with very simple materials like cardboard and aluminum foil, with the free clean energy of the sun! It is a lovely experience.” Oil glass pie dish, and sprinkle dry couscous in the bottom. Arrange all vegetables in pie dish. Place eggs in bowl and beat slightly. Add rice milk with spices and mix. Pour mixture over vegetables. Place 8 halved small plum tomatoes on top of frittata filling and sprinkle with cheese and some parsley or cilantro. Placing the glass dish inside a clear oven bag is helpful to retain heat. Set this on top of another glass dish (or black dish) so the heat reflects onto the bottom of your dish. To maximize heat, lift the cooking pot enclosed by the bag off the bottom of the cooker by placing it on a low, clear glass bowl or stiff wire ring, to allow light to reflect onto the bottom of the pot. 1/8 C dry couscous (whole wheat, dry, uncooked) 1 small grated carrot 4 sliced mushrooms 1/4 C chopped onion or green onions 1/4 C chopped red pepper 1 garlic clove, minced 1/8 C rice milk 4 organic eggs Spices as desired: salt, black pepper, dash of smoked paprika, cayenne, basil, garlic, powdered onion, dash turmeric for golden color 8 small plum tomatoes, halved Parsley or cilantro 3/4 C shredded medium cheddar cheese 1/8 C parmesan cheese 2 hours in a solar oven at 250º