Chicken and Orzo Frittata
 
 
Author:
Ingredients
  • ¾ cup orzo pasta
  • 6 eggs
  • ⅓ cup whole milk ricotta
  • ¼ cup creme fraiche (optional)
  • 2 cooked chicken breasts, cubed (about 2 cups)
  • 4 scallions, chopped
  • ¼ cup chopped Italian flat-leaf parsley
  • ⅓ cup (heaping) diced roasted red bell peppers
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Method
  1. Preheat the oven to 375 degrees F.
  2. Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 - 10 minutes. Drain pasta.
  3. In a large bowl combine the eggs, ricotta, and creme fraiche (if using) and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
  4. Pour the mixture into a 1½-quart baking dish. Bake for 25 - 30 minutes or until firm to the touch and the center is no longer soft. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. It is best to not leave the stove while doing this, things have a way of burning quickly under the broiler. Remove from the oven and let set for 5-10 minutes. Cut into wedges and serve.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2011/07/13/chicken-and-orzo-frittata/