Recipe

A A A

• 1 tbsp butter, softened
• 1-1/2 cups uncooked orzo pasta
• 1-1/2 cups (6 oz) shredded fontina cheese
• 1/2 cup chopped roasted sweet red peppers
• 1/2 cup sliced ripe olives, drained
• 2 eggs
• 1-1/2 cups whole milk
• 1/8 tsp ground nutmeg

• 1 Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside.
• 2 Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins.
• 3 In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet.
• 4 Bake 25-30 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.