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Tuesday recipe: Italian Egg and Pasta Scramble

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Written by April Yorke   
Monday, 01 June 2009 19:00

Egg ScrambleMuch like my aforementioned preferences for one-pot meals and asparagus, I also have one for what you might call "base recipes." Basically (heh), they're recipes that once you've mastered them, you can switch up the ingredients with pretty much any combination that's in your fridge. This recipe for Italian Egg and Pasta Scramble is one such recipe. (Note: the one pictured is not this recipe because I couldn't find a picture of this exact 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, coarsely chopped
* 1/2 cup chopped onion
* 8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces

Directions

Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.

Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese 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 the egg mixture to a serving bowl and serve.

Recipe notes:

  • Here's what I mean by base recipe: substitute broccoli or peas for the asparagus, chicken breast or bacon for the pancetta, old white cheddar for the mozzarella. Once you've got it down, the recipe really opens itself up to you in terms of what you can do with it.
  • I don't know that I've ever once measured out the proper amount of salt or pepper. I just sprinkle and/or grind until I think it looks like enough.
  • If you don't have fresh basil, remember the fresh to dried ratio for herbs: 1 tablespoon of fresh to 1 teaspoon of dried. 
  • If you're feeling bold, cook the orzo simultaneously! Place it in the boiling water at the same time as you add the onion (recommended: red onion), and it will be al dente at the exact moment you need to add it.
  • Sometimes I just skip the pasta all together because I forget to boil the water in advance.
  • Great for brunch or dinner.
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April Yorke is a (Cult)ure Magazine contributor since Wednesday, 07 January 2009.

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