- 3/4 cup orzo pasta
- 6 eggs
- 1/3 cup whole-milk ricotta cheese
- 1/4 cup crème fraiche
- 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
Preheat the oven to 375 degrees. Spray a 1 1/2-quart baking dish with nonstick cooking spray.
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.
In a large bowl, combine the eggs, ricotta, and crème fraiche 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.
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.