Recipe Swap: Chicken and Orzo Frittata


This recipe swap was based around Italian dishes. I was given Chicken and Orzo Frittata from Jenna at A Journey Through Trying New Things who found it on Jenna hadn't made this recipe yet but said it was on her list of recipes to make.

When I looked at the recipe, I immediately realized I was going to need to find a substitution for creme fraiche. This living in the middle-of-no-where, Maryland stuff is really putting a damper on my recipe making! Luckily, Google advised me that sour cream is a good substitution for creme fraiche.

Chicken and Orzo Frittata
Slightly Adapted from: Giada De Laurentis, recommended by A Journey Through Trying New Things
Servings: 4-6
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    • 2 chicken breasts, cut into cubes
    • 3/4 cup orzo
    • 1 red pepper, stem and membrane removed
    • 1/3 cup whole-milk ricotta
    • 1/4 cup creme fraiche (or sour cream)
    • 6 eggs
    • 1/4 cup fresh parsley, chopped
    • 4 green onions, minced
    • 1 tsp. sea salt
    • 1/4 tsp. black pepper
    •  olive oil 
1. Preheat the oven to broil. 
2. Slice the red pepper into quarters and drizzle with olive oil. Place on a foil lined baking sheet and broil for 8-10 minutes, until just lightly charred. Set aside until cool enough to handle. Reduce the oven temperature to 375.
3. Bring a small pot of lightly salted water to a boil and cook orzo according to package directions for al dente.
4. While the orzo is cooking, spray a skillet with non-stick cooking spray and heat over medium heat. Cook the chicken until lightly browned on all sides. Set aside.
5. In a large bowl, add the ricotta, sour cream, and eggs. Whisk until combined.
6. Dice the red pepper. Drain the orzo. Add the red pepper, orzo, green onions, parsley, salt and pepper to the bowl. Stir until combined.
7. Spray a baking dish with non-stick cooking spray and pour the contents of the bowl into the baking dish.
8. Bake for 25 minutes and then switch the oven to broil. Broil for 5 minutes or until the top of the mixture is lightly browned. Let cool for 5 minutes before serving.

Tom and I both thought this dish was just okay. It was pretty bland and the egg portion was a bit dry. I'd like to make this again with a Mexican flair to it. I think shredded chicken, taco-style seasoning, green pepper, cheddar cheese and maybe even some chipotle peppers would really increase the flavor.

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