Italian Egg and Orzo Scramble

An Italian twist on breakfast - scrambled eggs, orzo pasta, asparagus and pancetta scrambled together

  1. Bring large saucepan of salted water to boil. Add orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain orzo.
  2. In medium bowl, whisk eggs, salt and pepper to blend.
  3. Stir in cheese and basil. Set aside.
  4. Melt butter in large nonstick skillet over medium heat. Add pancetta and sauté about 5 minutes, or until crisp and golden.
  5. Add onion and sauté about 2 minutes, or until tender.
  6. Add asparagus and sauté about 2 minutes, or until crisp-tender.
  7. Add orzo and stir to coat.
  8. Add egg mixture to pan. Using rubber spatula, stir mixture and cook about 4 minutes, or until eggs are softly set.
  9. Transfer egg mixture to serving bowl and serve.

  • Add seasonal vegetables of your choice
  • Daypart suggestion: lunch through dinner

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