I am finally back in the kitchen! Let me just say that morning sickness is no joke. Or shall I say all day sickness. Yes, that’s more accurate. All. Day. Sickness.
But that phase seems to be mostly over and I can now stand up long enough to prepare some food! Yay! Since I took a few months off I decided to ease my way back into the kitchen by preparing some yummy things that could be eaten any time of day, since I now eat all day long. This frittata is perfect, it can be eaten for breakfast, lunch, a light dinner with a side salad, a snack, heated or at room temperature. And it’s a very substantial frittata with the inclusion of chicken and pasta. It is filling and satisfying…and delicious.
Here’s what you need to make one frittata…
Recipe
3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche (optional)
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup (heaping) diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method
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 – 10 minutes. Drain pasta.
In a large bowl combine the eggs, ricotta, and creme fraiche (if using) 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 – 30 minutes or until firm to the touch and the center is no longer soft. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. It is best to not leave the stove while doing this, things have a way of burning quickly under the broiler. Remove from the oven and let set for 5-10 minutes. Cut into wedges and serve.
Recipe courtesy Giada DeLaurentiis
- ¾ cup orzo pasta
- 6 eggs
- ⅓ cup whole milk ricotta
- ¼ cup creme fraiche (optional)
- 2 cooked chicken breasts, cubed (about 2 cups)
- 4 scallions, chopped
- ¼ cup chopped Italian flat-leaf parsley
- ⅓ cup (heaping) diced roasted red bell peppers
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 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 - 10 minutes. Drain pasta.
- In a large bowl combine the eggs, ricotta, and creme fraiche (if using) 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 1½-quart baking dish. Bake for 25 - 30 minutes or until firm to the touch and the center is no longer soft. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. It is best to not leave the stove while doing this, things have a way of burning quickly under the broiler. Remove from the oven and let set for 5-10 minutes. Cut into wedges and serve.