Italian Egg And Pasta Scramble

Italian Egg And Pasta Scramble
Italian Egg And Pasta Scramble

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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 1/2" 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, and cut crosswise into 1/2" pieces

Directions

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. This recipe yields 4 servings.

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