Orzo Frittata with Spinach and Feta – Delicious and classic Mediterranean flavors spice up this simple orzo frittata packed with spinach, bacon, and feta cheese. Enjoy it for breakfast, brunch, or brinner!
Frittata – noun. A fancy way to describe milk and eggs poured over darn good ingredients, then baked! Yep. An omelette.
HI YA! HAPPIEST TGIF! What are you up to this weekend? I plan on hibernating because it’s cold as ever and my life ain’t that interesting where I would have to leave the house to have fun. If you need a buddy to chill with and catch up on Real Housewives of Anywhere, call me. I promise to greet you with a pan of this orzo frittata.
Speaking of. Wouldn’t this frittata (omelette?) make a beautiful Easter Brunch dish?? As a matter of fact, this recipe was inspired by my mom’s amazing rice and yogurt frittata that she makes every Easter.
It is widely known that I am a brunch-lover and I never run out of ways to use up milk and eggs in a single dish. Proof is in my recipe index:
- Hashbrowns, Spinach and Tomato Pie
- Slow Cooker Veggie Omelette
- Tomato Zucchini Frittata
- Cheesy Asparagus Frittata
And those are just a few…
This skillet contains an ingredient that makes for a happy weekend breakfast – bacon.
It is paired with a bit of onion,
followed by a green bunch of baby spinach
and then orzo.
When all that is combined with feta + milk + eggs + oven, we get this fabulous dish packed with every ingredient that makes for a happy weekend.
Are you feeling all the feels right now?
How about now?
Find 10 minutes to chop up some bacon, crumble a bit of feta cheese, boil a cup of orzo, and whisk a few eggs. Your brunch-posse will thank you.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1 cup dry orzo
- 6 slices bacon or turkey bacon , chopped
- 1 medium yellow onion , chopped
- 1 bag (8 to 10 ounces) baby spinach
- 1 cup crumbled fat free feta cheese
- 3 large eggs
- 1 cup 2% milk
- salt and fresh ground pepper , to taste
- plain non-fat yogurt , for serving (optional)
- Preheat oven to 400F.
- Lightly grease a 9x9 baking dish and set aside.
- Prepare orzo according to the directions on the package.
- Cook the chopped bacon in a large skillet until it begins to brown; add onions and continue to cook for 3 to 4 minutes, or until onions are soft and bacon is cooked through.
- Stir in the spinach and cook for 2 minutes, or until wilted.
- Drain and rinse the orzo pasta; add it to the skillet.
- Remove from heat and stir until well combined; transfer to previously prepared baking dish and set aside.
- In a medium sized mixing bowl combine feta, eggs, milk, salt and pepper; whisk until thoroughly incorporated.
- Pour the milk mixture over the orzo mixture.
- Bake for 20 to 25 minutes, or until eggs are set and top is lightly browned.
- Let stand for 10 minutes.
- Serve with yogurt.