Friday, May 7, 2010

PostHeaderIcon Recipe Rewind: Frittata with Roast Chicken & Orzo

Always popular, this was the main course for Mother's Day in our household.

Original recipe post here.


  • 3/4 cup orzo pasta
  • 6 eggs
  • 1/2 cup whole milk ricotta
  • 1/4 cup heavy cream
  • 2 cups (more or less) chopped rotissery chicken -- use light & dark meat for best flavor
  • 1/2 cup chopped green onions
  • 1/2 cup chopped baby spinach
  • 1/3 cup diced roasted red bell peppers
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Preheat the oven to 400°F.

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 cream and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, spinach, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 30-35 minutes. (Do a knife test to check if the fritatta is cooked through.  If not, up the cooking temp to 450°F for another 5-8 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.


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