Yield: 4 to 6 servings
* 3/4 cup orzo pasta
* 6 eggs
* 1/3 cup whole milk ricotta
* 1/4 cup creme fraiche
* 2 cooked chicken breasts, cubed (about 2 cups)
* 4 scallions, chopped
* 1/4 cup chopped Italian flat-leaf parsley
* 1/3 cup diced roasted red bell peppers
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Bring a small pot of salted water to a boil over high heat. Add the
orzo and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl combine the eggs, ricotta, and creme fraiche and stir
until the eggs are beaten and the ingredients are combined. Add the
cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and
pepper. Stir to combine.
Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes.
Turn on the broiler. Place the pan under the broiler until golden on
top, about 5 minutes. Remove from the oven and let set for 5 minutes.
Cut into wedges and serve with a side salad.