~ Italian Vegetable & Orzo Frittata~ Cassies

Cassie *


I've often been accused of being Italian, although I'm not, I love anything Italian...this Fritatta is no exception. The added sauce really set it off. This would be a great entree for Brunch or for a vegetarian. I was going to add some Italian sausage , then realized I was fresh out. I hope you try this yummy recipe sometime.



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15 Min
15 Min


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2 Tbsp
olive oil
1 c
fresh, broccoli flourets - large chop
2 green
onion, sliced or sweet or bermuda onion - sliced thin
1/4 c
red bell pepper, chopped
mushrooms, sliced - optional
1/3 c
orzo pasta, prepared
1 medium
tomato chopped
1/3 c
black olives, sliced
1 tsp
jarred minced garlic
1 Tbsp
fresh chopped basil or 1 teaspoon dried
1/2 tsp
dried oregano
1/2 tsp
3/4 tsp
2 1/2 Tbsp
1 c
fresh shredded mozarella cheese
1 c
warmed spaghetti sauce - chunky preferably

How to Make ~ Italian Vegetable & Orzo Frittata~ Cassies


  • 1In an oven proof skillet ( a good seasoned iron skillet is what I use. ) saute onions, pepper, mushrooms, broccoli over medium heat, until tender.
  • 2Add tomato, basil and oregano and garlic - continue cooking and stirring a couple more minutes. Stir in the Orzo and olives and remove from heat.
  • 3In a medium mixing bowl, beat eggs with salt and pepper, until eggs are thoroughly mixed.

    Stir the vegetable Orzo mixture into the eggs.
  • 4Wipe skillet and add butter, melt butter over low heat. Once melted ad the egg mixture. Sprinkle with cheese and cook until middle and sides are set, should be just a little jiggly when shaking pan, about 10 minutes.Turn on broiler.
  • 5Place pan under broiler and broil until the top is browned and no raw egg remains.
  • 6Cut into wedges and serve with warm sauce.

Printable Recipe Card

About ~ Italian Vegetable & Orzo Frittata~ Cassies

Main Ingredient: Vegetable
Regional Style: Italian

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