The whole idea behind this dish is that it is made from leftovers you find in the refrigerator. This happens to be one of my favorite combinations, but use whatever kind of cheese you find in the bin, and substitute any veggies you have on hand for the asparagus. It’s so good that I often make it for a quick dinner when I haven’t had a chance to get to the market.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 2
Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
Step 3
Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Add the onion and sauté until tender, about 2 minutes. Add the asparagus and sauté 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.
Step 4
Transfer the egg mixture to a serving bowl and serve.
