Italian Egg Scramble
Having the ladies over for brunch and need something simple but fancy? Or maybe you want breakfast for dinner? This Italian Egg Scramble will be your new best friend. You can prep everything ahead of time, so it's really quick to put together. The smoked flavor from the mozzarella is key, so I wouldn't sub in regular. I give my mom props for this recipe because she's been making it for years, but she actually took it from her homegirl, Giada. Serves 4.
Have leftover smoked mozzarella and asparagus and need to know what to do with them? Check out this recipe!
Ingredients
1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon butter
4 ounces pancetta, diced
1/2 cup chopped yellow onion
8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces
Instructions
Bring a pot of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Then drain and set aside.
Whisk the eggs, salt, and pepper in a medium bowl. Stir in the mozzarella and basil. Set aside.
Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
Transfer to a serving bowl and serve.
