Italian Egg and Pasta Scramble (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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.
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