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Italian Egg and Pasta Scramble

Pasta for breakfast? I say yes!
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Italian Egg and Pasta Scramble

Servings

8

Prep Time

15 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Italian Egg and Pasta Scramble

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

  1. 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.
  2. Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
  3. 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.
  4. Transfer the egg mixture to a serving bowl and serve.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
7 grams
Protein
12 grams
Fat
15 grams
Saturated Fat
6 grams
Cholestrol
251 milligrams
Sodium
258 milligrams
Fiber
1 grams
Sugar
1 grams
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1 comment

  • Author's avatar image
    Anna Seiter
    ★★★★★
    ★★★★★

    A nice dinner alternative with a salad! I also made for a brunch that I hosted. We all liked it!

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