In this frittata, pasta plays a supporting rather than starring role, giving the eggs a little body. It makes a very pretty, satisfying lunch served with a simple side salad.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Spray a 1 1/2-quart baking dish with nonstick cooking spray.
Step 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, 8 to 10 minutes. Drain the pasta.
Step 3
In a large bowl, combine the eggs, ricotta, and crème fraîche and stir until the eggs are beaten and the ingredients are thoroughly combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
Step 4
Pour the mixture into the baking dish and bake for 25 minutes. Turn the oven to broil. Place the baking dish under the broiler until golden brown on top, about 5 minutes. Remove from the oven and let set for 5 minutes before serving. The frittata will settle a bit as it cools.
