Wednesday, November 3, 2010
This baked up beautifully and was very tasty, but...we need to add some fresh thyme and possibly just a little bit of cheese. We enjoyed this with a fresh lettuce salad with a lemon vinaigrette.
Chicken and Orzo Frittata
courtesy of Giada De Laurentiis
3/4 cup orzo pasta ( I used whole wheat orzo)
1/3 cup whole milk ricotta
1/4 cup creme fraiche (I used Fage Greek yogurt)
2 cooked chicken breasts, cubed, about 2 cups
4 scallions, chopped
1/4 cup chopped Italian falt-leaf parsley
1/3 cup diced roasted red bell peppers
1 teraspoon salt
1/4 teaspoon freshly ground black pepper
Preheat over 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 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 baking dish and bake for 25 minutes. Turn on the broiler and place the pan under the boiler 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.
Actually, I am looking forward to having some of the left-overs for breakfast.