Wednesday, May 12, 2010

Chicken and Orzo Frittata

Recently, I posted a recipe for a wonderful side dish of Orzo with Roasted Vegetables. I ended up with plenty of leftover orzo and thought it would be interesting to try adding it to a Frittata.  I found a recipe for Chicken and Orzo Frittata by Giada De Laurentiis, over at I replaced the chicken with some leftover ham I had in the freezer, and sauteed up some onions, peppers and mushrooms to throw in the mix as well. Her recipe also calls for creme fraiche, which I don't usually have on hand, so I substituted sour cream.  I like that the whole thing bakes in the oven, rather than starting it on the stove top.  I cooked it in a 2qt glass baking dish, and it puffed up perfectly. Enjoy!

Chicken and Orzo Frittata


3/4 cup dry orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup sour cream
2 cups cooked chicken or ham, chopped
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees.  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 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and sour cream and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken (or ham), scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

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