Ingredients
- 1/2 cup orzo pasta
- 10 cup large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounce smoked mozzarella, cut into 1/2-inch cubes
- 2 tablespoon thinly sliced fresh basil
- 1 tablespoon butter
- 4 ounce pancetta or bacon, coarsely chopped
- 1/2 cup chopped onion
- 8 cup thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces
Preparation
Baking 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.
