Greek Orzo Frittata

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Many people only think of eating frittatas for breakfast or brunch, but they can definitely work for dinner, too.  Personally, if I am eating a frittata for dinner, I do prefer it to have a little more bulk, by way of an additional protein or grain.  This one has both.  It’s a similar concept to the “spaghetti frisbee” (but more eggy) and the wild rice frittata (but, you know, without rice).

I chose chicken breast as the additional protein because I had 1 breast in the fridge.  Really any kind of meat you want to use in this would work, as would no meat at all. An Italian chicken sausage or sundried tomato sausage would be great, and lamb would make this even more Greek!

I used my cast iron pan for this, and it was the perfect vessel, as it often is. If you don’t have a cast iron skillet, I would recommend either baking the frittata at 350 in a nonstick pan (unless you have a nonstick pan that can go under the broiler), or else add a little more fat to the pain for a stainless pan, which can go under the broiler.

Greek Orzo Frittata