| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
- 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.
- Transfer the egg mixture to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 426 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 503 mg |
| Sodium | 515 mg |
Reviews
I’ve made this recipe a few times. Tonight I used tri-color peppers and onions, and smoked gouda. also seasoned the eggs with pepper, salt, garlic onion and italian seasoning. SO GOOD!
Delicious and a huge hit with the kids. I did make a change, though – didn’t have mozzarella so I used provolone. Also a little more pancetta – closer to 6 oz. A definite keeper!!
I made this for Easter brunch today. It was good but there was nothing about it that made you say ‘wow!’. It needs something to kick it up a little bit. I think I will try adding some additional onions, maybe a little minced garlic or red pepper flakes.
I rarely give poor reviews, but I thought that this dish was bland and needed more vegetables.
My daughter and I made this for dinner and really enjoyed it. It was flavorful and easy to make. Next time we would both add more vegetables.
DEEELLLIIICCCCIIOOOUUSSSS! So easy to make. The textures of the egg and orzo together were unique and awesome
Made it for dinner tonight… it was FANTASTIC. Willl make again!
Great recipe. Kids loved it. Easy weeknight dinner (or weekend breakfast). It was also really good the next day for lunch. I didn’t have enough pancetta, so I added a little bacon to it. Definitely worth making. Enjoy!!
I made this for breakfast on one of my days off to kick my typical eggs n’ oatmeal up. I went w/ the recommendation of several other reviews to use bacon instead of pancetta and also cut everything if half. This came out great and you lots of healthy protein. Will probably be a staple for my weekend breakfast!
I had to make some adjustments such as using bacon instead of the pancetta since that’s what I had on hand. I also halved the recipe since I was cooking for two. Came out very well. Will definitely make again.