Photo: Chicken and Orzo Frittata Recipe
Ingredients
- 3/4 cup orzo pasta
- 6 eggs
- 1/3 cup whole milk ricotta
- 1/4 cup creme fraiche
- 2 cooked chicken breasts, cubed (about 2 cups)
- 4 scallions, chopped
- 1/4 cup chopped Italian flat-leaf parsley
- 1/3 cup diced roasted red bell peppers
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
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. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler 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.
SERVINGS: 4 (MAIN); Calories: 330; Total Fat 17 grams; Saturated Fat: 8 grams; Protein: 27 grams; Total carbohydrates: 14 grams; Sugar: 2 grams Fiber: 1 grams; Cholesterol: 384 milligrams; Sodium: 772 milligrams
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By romari
on April 05, 2012
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This is wonderful, have made it many times since December when I first saw it on TV. My 3 year old granddaughter loves it, and has a sensitive stomach and cannot eat everything, but she likes this. So does the rest of the family. We cut it into squares and have it for breakfast or my granddaughter takes it to nursery school and finishes it at morning snack time. Great for breakfast with company. It comes out perfect every time. Love, love,love this recipe.
By douglas_e
on March 30, 2012
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I made this last night. The only substitution I made was yogurt for the crème fraiche. The dish as a whole wasn’t dry, but I felt the chicken was. The original left-over chicken was tender & juicy. I also let the whole mix sit in the fridge covered for 2 hours before putting in the oven. Perhaps a blend of white and dark meat more leaning toward dark meat and backing off on the baking time would keep the chicken tender. Also, every oven is different.
Still, this is a keeper. I think turkey would work here as well.
By daffund
NJ
on March 29, 2012
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This was just ok. Pretty bland...
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