Italian Egg and Pasta Scramble

With Chris and Ivy in town we new we wanted to do brunch at home on Sunday after getting in a good workout. I love brunch and trying new restaurants but we make an Italian Egg and Pasta Scramble that is better than what you get at some restaurants.

We turned to one of the best brunch recipes we know, Giada’s Italian Egg and Pasta Scramble.

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.

The mixture of pancetta, orzo, smoked mozzarella gives the eggs such great flavor. I had two helpings and could have easily had three!