Thursday, May 12, 2005

Chicken and Orzo Frittata

Chicken and Orzo Frittata (Adapted from Giada De Laurentiis)

3/4 cup dry orzo pasta
4 large eggs
4 large egg whites
1/3 cup ricotta cheese
1/4 cup crème fraîche
2 cups chopped cooked chicken breasts
4 green onions, chopped
1/4 cup chopped parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 to 1/4 teaspoon crushed red pepper

Preheat the oven to 375

Bring a pot of salted water to a boil - add orzo and cook until al dente, about 8 to 10 minutes. Drain well and let cool slightly.

In a large bowl, whisk together eggs, ricotta and creme fraiche until well combined. Add cooked orzo, chicken, scallions, parsley, red bell peppers, salt, pepper and crushed red pepper - stir until combined.

Scoop the mixture into a 1 1/2 quart baking dish coated with nonstick spray. Bake just until set, about 25 to 35 minutes. Turn on the broiler and let the top turn golden, about 5 more minutes. Remove and let sit for 5 to 10 minutes before serving.

Makes about 6 servings.

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  1. I have been eating this for lunch for a week now, it is so good! I made a couple of substitutions based on the ingredients I had on hand and it was still great. I used low fat Allouette cheese in place of the ricotta, and also added two cloves of garlic, which I think enhanced the flavor. I also used peas instead of red peppers and basil instead of parsley. Thanks for the great recipe!

  2. Veronica - Your changes sound delicious! Thanks for the feedback.