Italian Egg and Pasta Scramble

Name: Italian Egg and Pasta Scramble
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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 into 1/2-inch 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, cut crosswise into 1/2-inch pieces)

15 MINPrep Time

15 MINCook Time

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

Pasta for breakfast? I say yes!

Italian Egg and Pasta Scramble

Servings

Prep Time

15 minutes

Cook Time

15 minutes

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 into 1/2-inch 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, cut crosswise into 1/2-inch pieces)

Instructions

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.