~ 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
  • 3
    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
  • 8
  • 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


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

    Stir the vegetable Orzo mixture into the eggs.
  4. Wipe 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.
  5. Place pan under broiler and broil until the top is browned and no raw egg remains.
  6. Cut 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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