Chicken and Orzo Frittata

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I will make this again and follow to a tee. My peppers and scallions were overbearing. It definitely was dry. I used sour cream instead of friache, so I dont know if that made a difference with it being so dry. I like the sausage ideas stated above. Maybe I'll add the sausage on the third try.

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I just got through making this and tasting it. I cooked the chicken with a marinated chicken recipie I got on here. Between that and the other ingredients which I followed almost exactly it is great. I substituted sour cream for the creme fraische but the rest was the same. Put grated parm on top when I switched to broiler and gave it some crunch. Very very tasty. Will make again.

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I sautee some yukon old potatoes with onion and add them to the mixture. I didn't have any of the dairy products so I just used heavy cream and a little chicken broth to thin it out. VERY good!

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I've made this twice now - once the original way with chicken (with an added can of diced green chiles, and once with substituting 1 lb of hot italian sausage for the chicken. I used ricotta both times but forgot the sour cream the 2nd time around (didn't notice the difference. Hubby and I liked the dish both ways, but the sausage took it to a new level. I will definitely make it again, and am experimenting with freezing extra portions for lunch at work. Thanks to Giada for the recipe, and to other reviewers for their input and suggestions!

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Mine was dry and bland even tho i added cheese but i did like the orzo in it.
I would eat this again but leave out the chicken (i didn't like the contrast of the chicken with the eggs & either add crumbled sausage & cheese or maybe with cheese, corn & black beans with some sour cream & maybe 1 less egg.

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Not much to say, it was bland. She has many other amazing recipes.

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I could tell when I watched Giada make this that it would be too bland for me and through my years of cooking I ALWAYS use a recipe as a GUIDE. I added mushrooms, chopped tomatoes that I had squeezed the seeds and moisture out of so that it wouldn't "soup" up the frittata, and basil. I sauteed 1 very finely chopped fresh clove of garlic with the shallots (instead of red onions I found it very important to use full fat ricotta and creme fraiche for the creaminess. What I loved, and what the ladies of my church guild loved was the orzo in the frittata which I had never done before. I served it with a basil leaf and parmesan curls on the top. It was to die for.

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It looked good on the show, but in reality it's not worth the ingredients.

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Hola! esta receta es super simple, tiene un excelente sabor y sobre todo se hace en muy poco tiempo ademas de ser facil de empcar y recalentar
muchas gracias x tan buenas recetas.

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I am a vegetarian, so made this recipe without the chicken. Added some canned green chiles to punch it up but otherwise left it alone. It came out fabulous! Now I make it all the time for a great lunch to take to work. It stands up well on its own and can be eaten warmed or at room temperature--a plus for those days when I am too busy to leave my desk.

I agree with an earlier reviewer that if it turns out too gooey in the middle, it is because the pan was too small; it needs a baking dish that is wide and shallow. Just follow the directions and it will turn out great and tasty.