Italian Egg and Pasta Scramble

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
  3. 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.
  4. Transfer the egg mixture to a serving bowl and serve.
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