Food Network UK

Chicken and Orzo Frittata

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Ingredients

  • 100g orzo pasta
  • 6 eggs
  • 80ml whole milk ricotta
  • 60ml creme fraiche
  • 2 cooked chicken breasts, cubed
  • 4 green onions, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 10g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped Italian flat-leaf parsley
  • 85g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced roasted red peppers
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper

Use imperial measurements

Method

How to make Chicken and Orzo Frittata

1) Preheat the oven to 190°C/ gas mark 5.

2) Bring a small saucepan 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 to 10 minutes. Drain the pasta.

3) In a large bowl, combine the eggs, ricotta and creme fraiche, and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, green onions, parsley, red peppers, salt and pepper. Stir to combine.

4) Pour the mixture into a 1 1/2 litre baking dish. Bake for 25 minutes.

5) Turn on the grill. Place the pan under the grill until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes.

Cut into wedges and serve with a side salad.