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Chicken and Orzo Frittata Recipe

Chicken and Orzo Frittata

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (149)

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Average Rating:

Total Reviews: 149

Showing 41-50 of 149

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  • on November 27, 2009

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    I thought this was okay. Nothing spectacular but a very easy meal to make. I added some fresh thyme to add some extra flavor. It made for a nice light meal with a salad.

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  • on November 21, 2009

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    My adjustments were the following:

    I used Greek Style Yogurt instead of creme fraiche - which is just hard to find in Lincoln, NE!

    I added 2 cloves of garlic

    I used "chikn strips" instead of chicken - we are ovo-lacto vegetarians.

    I also dressed the top with smoked paprika.

    I made this for us and it made great leftovers for a couple of days and also for a friend shut in with the flu. She thought it so great - she took pictures before consuming and still raves about it.

    Great dish that travels too! I'm making it today for a family gathering.

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  • on November 11, 2009

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    I've made this dish several times and it always turns out wonderfu. I did read the reviews before making the first time. I use sour cream or ricotta for the creme fraiche, depending what I have on hand. I find either to work well. I also add the grated parm on top and put under the broiler as another poster had suggested for a finishing touch, otherwise I follow Giada's recipe! Everyone loves this dish and it's requested often, even by my pickest eaters. It's great for breakfast, lunch, dinner, or a snack!!

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  • on October 30, 2009

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    I made this dish, and it was edible, but with no flavor at all. Chicken, eggs and pasta just do not complement each other. It came out bland and it was very hard to figure out was I eating frittata, or chicken, or pasta. Didn't like it at all.

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  • on October 28, 2009

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    Way to bland for me...and the chicken with the egg was just weird. I won't be making this again.

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  • on July 23, 2009

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    I made this for a brunch and it turned out great! The only things I did different were to use plain yogurt instead of creme fraiche because we couldnt find any in our grocery store, and also we left out the red peppers just because we had some non pepper lovers attending! Oh and I used rotisserie chicken instead of regular to add a bit more flavor! It was the rave of the brunch! ( I also used her recipe for egg salad that was in the same episode I think and it was delicious too!! I would highly recommed this Frittata!!

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  • on July 04, 2009

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    I made this with the ricotta cheese (the cottage cheese wouldn't have done it for me, and I liked it. I would agree that it needs some extra spice...

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  • on June 28, 2009

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    While this made a moist frittata the flavor was extremely bland. Although the recipe was easy to follow, the 30 minute wait was not worth it. It was unsatisfying, devoid of complex flavors, and was a huge disappointment. Will not make again. Recommend trying out the Barefoot Contessa's frittatas over Giada's.

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  • on June 20, 2009

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    I've made this recipe several times exactly the way Giada makes it. My husband and I love it and we think it's even better the next day. I wouldn't change a thing.

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  • on June 20, 2009

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    you can make a passable creme fraiche using 3 parts heavy cream and 1 part butter milk. cover loosely and leave on the counter over night. mix the following day and refridgerate. These are things I usually have on hand, and are a lot cheaper than the real deal, especially if you need a larger quantity.

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