This crispy orzo frittata is a perfect breakfast-for-dinner option. Crisped orzo, salty bacon, plenty of fresh spinach and tangy goat cheese come together for a flavorful, satisfying dish.
Breakfast for dinner is my love language.
It’s the season for delicious egg dishes, and I’ve been making a lot of them: a new quiche, impressive deviled eggs and this crispy orzo frittata. The texture is everything — crunchy orzo and bacon, creamy goat cheese, tender greens and bright flavor.
And yes, I’m currently obsessed with orzo. It’s my favorite little pasta for salads and bowls: chewy, versatile and perfectly satisfying. I have several orzo recipes in the works because it works so well in so many preparations.
Back to the frittata: this is the ultimate breakfast-for-dinner — though it also shines for breakfast or brunch. Eggs for dinner are savory, filling and adaptable, and this version has become one of my favorite ways to enjoy them. It’s fun, fast and reliably delicious.
Two years ago, just before lockdown, I shared a crispy orzo with lemon and artichokes that I still love. It deserves more attention than it got because it was published right as people were shifting to pantry-based cooking. Around that same time I posted a pasta frittata, which quickly became a go-to weeknight favorite here — simple, forgiving and universally enjoyed.
This crispy orzo frittata is a mash-up of those ideas with a few extra touches. The combination of crunchy orzo, salty bacon and creamy goat cheese with bright greens is balanced and craveable.
The crispy orzo frittata — how it comes together
- Start with cooked orzo — leftover orzo works great; if you don’t have any, cook a quick batch and use it warm or chilled.
- Cook bacon until it’s crispy, then remove it and reserve the rendered fat in the skillet.
- Add the cooked orzo to the hot bacon fat and press it into an even layer. Let it brown and crisp, tossing and pressing several times until it develops some color and crunch.
- Whisk eggs with herbs, a bit of garlic, greens and a little cheese; add the bacon and mix.
- Pour the egg mixture over the crisped orzo in the skillet, cook briefly on the stove, then finish in the oven until the frittata is set.
I like to serve this with a side of spring greens dressed simply with olive oil and vinegar; the crisp salad keeps the meal feeling light while still being filling. My partner used to eat scrambled eggs with pasta as a quick training meal, which always made me laugh — and here I am combining pasta and eggs again, in a much more flavorful way.
It’s that good.
Crispy Orzo with Bacon and Goat Cheese
Crispy Orzo Frittata with Bacon and Goat Cheese
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Ingredients
- 4 slice bacon, chopped
- 1 cup cooked orzo
- 2 garlic cloves, minced
- 8 large eggs, lightly beaten
- kosher salt and pepper
- 3 to 4 cups baby kale or spinach
- 2 to 4 ounces goat cheese, crumbled
Instructions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat a 12-inch nonstick skillet over medium heat and add the bacon. Cook, stirring occasionally, until crispy and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels.
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Keep the skillet over medium heat and add the cooked orzo to the bacon fat. Press the orzo into an even layer so it covers the bottom. Let it brown and crisp for a few minutes, then toss and press again until it’s golden and slightly crunchy.
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While the orzo crisps, whisk together the eggs, a generous pinch of salt and pepper, minced garlic, the greens, cooked bacon and crumbled goat cheese in a bowl until combined.
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Pour the egg mixture over the crisped orzo in the skillet. Use a spatula to distribute the mixture evenly and let it cook on the stovetop for about 5 minutes.
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Transfer the skillet to the oven and bake for 10 to 15 minutes, until the center is set and the top is lightly golden.
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Remove from the oven, let rest a few minutes, slice and serve warm.
Did you make this recipe?
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There.is.so.much.crunch.