Chicken and Orzo Frittata

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It was recommended to let the orzo cool before adding it.

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Was not disappointed with this dish. it was excellant

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Creative way to use some leftover chicken! Loved the texture the orzo and creme fresh gave the frittata- very creamy. Combination of roasted (or sauteed red peppers with scallions and the chicken is nice. The first time I made it, my husband and daughter both liked it, but thought it could use some bacon... well, of course! Bacon makes just about anything better! So I add that now, along w/ some cheese- either parm or mozzarella- whatever is on hand. Great weekend night meal, and the leftovers are good for lunch!

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Very tasty, but I found it a little dry with the roasted chicken and the orzo. It could definitely use a little shredded cheese mixed in and on top. But I do love the ricotta and creme fraiche, so like others have said, this a great base recipe to test out with different add-ins--my fave combination is crumbled chicken sausage, spinach, mushrooms and fontina cheese!

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Very delicious. I will definitely make this one again and again.

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I made this and did not read the reviews first. I felt as I was making it that it would be bland so I added white wine to the egg mixture, used store bought roasted chicken and cooked the orzo in chicken broth. I also added garlic and dried italian seasoning to the egg batter. I topped it off with grated parmasean cheese and it turned out pretty darn good! Next time I will try the sausage and perhaps some mozzarella cheese.

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I say give this one a try with an open mind to play around.
I am not a fan of chicken but try hard to eat it since it is healthier than red meat. So in preparing to make this recipe I looked at the reviews and found many people said that they liked it better with sausage. Normally I always try the recipe as written but this time I went with sausage instead of chicken.
It smelled wonderful while baking. I added some mozzarella and Parmesan cheese as well.
First night it tasted great! Reheated the next day was kind of bland. I like this recipe and will continue to play around with it to perfect it.
Thanks Giada for a great base recipe!

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I thought this was wonderful! I did take the time to carefully season my pasta water with salt, and chicken with lots of garlic, rosmary, thyme, and red pepper flakes while pre-cooking. I did just under cook the chicken so it stayed moist while the fritatta cooked. When it came out I shaved a really good parm on top. Excellent!

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This recipe is terribly bland and uninteresting. With several modifications, this dish could turn into something more flavorful. Unfortunately, as is, this recipe has no flavor and feels like several ingredients thrown together in a casserole dish. My suggestion would be to 1. Marinate the chicken or use some type of spicy Italian sausage instead, 2. In addition to parsley and scallions, add garlic and basil and a touch of red pepper flakes, 3. Add a more powerful cheese other than ricotta, which did not amplify the dish at all (perhaps gruyere & fontina or simply aged cheddar and 4. Increase the amount of pasta and decrease the amount of eggs.

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i read many reviews before making this andi took others suggestions...i used a more flavorful meat (chicken sausage and chicken meatballs...i also subbed sour cream for creme fraiche since they didn't have it at my local grocery store and added a little garlic, parmesan & shredded cheddar. it was colorful and delicious :