Orzo And Pasta Frittata Recipes

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CHICKEN AND ORZO FRITTATA



Chicken and Orzo Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
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

Steps:

  • Preheat the oven to 375 degrees 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 creme fraiche 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 flameproof 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.

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

TOMATO-BASIL FRITTATA



Tomato-Basil Frittata image

Bloggers Adam and Joanne Gallagher from Inspired Taste combine orzo pasta, fresh basil and sweet tomatoes in a simple frittata.

Provided by Inspired Taste

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 8

1 cup uncooked orzo pasta
4 eggs
1/3 cup ricotta cheese
1/4 cup milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1/2 cup packed chopped fresh basil leaves

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • Cook and drain pasta as directed on package.
  • In a large bowl, beat eggs, ricotta cheese, milk, salt and pepper. Stir in orzo, tomatoes and basil. Pour into casserole.
  • Bake uncovered 30 to 40 minutes or until golden brown and set.

Nutrition Facts : ServingSize 1 Serving

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