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Recipe Friday: Frittata with Chicken & Orzo

Spring is here and so are leisurely weekend brunches...
  • 3/4 cup orzo pasta
  • 6 eggs
  • 1/3 cup whole milk ricotta
  • 1/4 cup creme fraiche or heavy cream
  • 2 cooked chicken breasts, cubed (about 2 cups)
  • 4 scallions, chopped
  • 1/4 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, parsley, 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. 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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