Tomato, Onion, & Orzo Frittata
This light dinner is full of vegetables and pairs well with a simple salad in summer or a warm bowl of soup in winter. Can be made gluten-free!
Yield
6 servingsPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
orzo pasta
cooked, or 3/4 cup cooked rice |
*
|
| 6 | large |
eggs
|
|
| ⅓ | cup |
ricotta cheese
|
|
| ¼ | cup |
sour cream
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| 1 | cup |
tomatoes
diced |
|
| ¼ | cup |
onions
sauteed |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
poultry seasoning
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
orzo pasta
cooked, or 3/4 cup cooked rice |
*
|
| 6 | large |
eggs
|
|
| 79 | ml |
ricotta cheese
|
|
| 59 | ml |
sour cream
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 237 | ml |
tomatoes
diced |
|
| 59 | ml |
onions
sauteed |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
poultry seasoning
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Preheat the oven to 400℉ (200℃).
In a large bowl, combine eggs, ricotta, and sour cream.
Stir until eggs are beaten and the ingredients are combined.
Add orzo or rice, tomatoes, onions, ½ cup mozzarella, poultry seasoning, salt, and pepper.
Pour the mixture into a 9-inch glass pie plate.
Sprinkle remaining ½ cup cheese on top of frittata.
Bake for 20 minutes.
Frittata is done when it is lightly golden and a knife inserted near the center comes out clean.
Remove from the oven and let set for 5 minutes.
Cut into 6 wedges and serve.
Note: use rice instead of orzo pasta for a gluten-free version of this frittata.
