Ingredients

1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon butter
4 ounces pancetta, coarsely chopped
1/2 cup chopped onion
8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch
pieces

Instructions

Bring a large saucepan of salted water to a boil.

Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the
orzo.

Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil.
Set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute
until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2
minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and
stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs
are softly set, about 4 minutes.

Transfer the egg mixture to a serving bowl and serve.