Rating: 3 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 0
  • 12 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. In a large saucepan, cook orzo in 4 cups boiling lightly salted water according to package directions; drain. Meanwhile, in a large oven-going skillet cook chopped peppers in hot oil over medium-high heat until tender. Stir in orzo.

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  • In a large bowl beat together eggs and milk. Stir in olives, basil, salt, and pepper. Pour over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the skillet edge, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Reduce heat as necessary to prevent overcooking.

  • Broil 4 to 5 inches from heat for 3 minutes or until top is set. Sprinkle with cheese. Cover and let stand 5 minutes.

  • Cut into wedges to serve. Makes 4 servings.

Nutrition Facts

319 calories; fat 20g; cholesterol 426mg; saturated fat 5g; carbohydrates 17g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 4g; protein 17g; vitamin a 2478.1IU; vitamin c 0.8mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 1.8mg; vitamin b6 0.3mg; folate 112.9mcg; vitamin b12 1.4mcg; sodium 525mg; potassium 326mg; calcium 111.1mg; iron 2.7mg.
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