In this frittata, pasta plays a supporting rather than starring role, giving the eggs a little body. It makes a very pretty, satisfying lunch served with a simple side salad.

　　

Ingredients

4 to 6 servings

　　3/4 cup orzo pasta

　　6 eggs

　　1/3 cup whole-milk ricotta cheese

　　1/4 cup crème fraîche

　　2 cooked chicken breasts, cubed (about 2 cups)

　　4 scallions, chopped

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　1/3 cup diced roasted red bell peppers

　　1 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Preheat the oven to 375°F. Spray a 1 1/2-quart baking dish with nonstick cooking spray.

　　

Step 2

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta.

　　

Step 3

In a large bowl, combine the eggs, ricotta, and crème fraîche and stir until the eggs are beaten and the ingredients are thoroughly combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.

　　

Step 4

Pour the mixture into the baking dish and bake for 25 minutes. Turn the oven to broil. Place the baking dish under the broiler until golden brown on top, about 5 minutes. Remove from the oven and let set for 5 minutes before serving. The frittata will settle a bit as it cools.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.