Ever have one of those nights where you just want to use up some odds and ends that are leftover in your fridge & cupboards? 

Quarter box of orzo… ummm what next?  Half pieces of bacon stashed in the freezer… so where do I go from here? 

Well last night was totally one of those nights, which I always think are a fun little cooking challenge and a great way not to let anything go to waste! 

Here’s what I came up with 🙂 

Bacon, Green Onion and Orzo Frittata 

Serves 4 

Very loosely based on this recipe for chicken & orzo frittata. 

  • 3/4 cup orzo (dry), cooked according to package directions
  • bacon, chopped & cooked, about 1/2 cup
  • 6 eggs
  • 1/2 cup chopped green onion
  • 3 oz. shredded monterey jack cheese
  • 1/2 cup ricotta
  • 1/4 cup 2% milk
  • sea salt
  • black pepper

Start by preheating your oven to 375F and gathering up your ingredients… 


I spyyyyy a little dogggggy 😉 


The ever curious squirrel-watcher… 

1.  Cook your chopped bacon over medium heat, until mostly cooked through by not quite crisp.  I left the pan covered for most of the cooking time. 


2.  While the bacon is cooking also boil your orzo according to directions (about 7 minutes). 

3.  Chop your veggies while the above items are doing their thing. 

Remember this lil’ green onion growing adventure?  Yea… let’s just say that we definitely have an abundance of these suckers now haha! 


Water + sunlight… what could be easier? 🙂 

4.  Get your ingredients ready for mixing.  


Shredded cheese.  Green onions.  Cooked bacon. 

Ricotta.  Milk.  Cooked orzo.  Eggs. 


These eggs are from Nature’s Choice Farms, a family owned farm in Lunenburg, VA (hey Donna!) that visits our farmers market during the summer but also does off-season deliveries. 

Lucky for me Donna came into town last weekend and I was able to get some of her cage free, pastured eggs 🙂 

If you’re in the Richmond area I’d highly recommend checking out Nature’s Choice Farms products.  They pasture raise their chickens and feed them only the best.  We love them in the Fanatic Fam! 

5.  Now just whisk together all your ingredients.   


Start by whisking the eggs, then add the green onion and  bacon (cooled!)  Next whisk in the ricotta, milk, orzo (cooled!), sea salt and black pepper. 

** VERY IMPORTANT ** Make sure the orzo and bacon have had a chance to cool a bit, as you don’t want to add them hot to the egg mixture — they’ll start to cook it! 

6. Pour the mixture into a greased baking dish and pop into a 375F oven for 10 minutes. 


7. Once the 10 minutes is up, the frittata will have solidified a bit and you’ll be ready to top it with the shredded cheese without said cheese sinking to the bottom.


8. Pop it back into the oven for another 25 minutes. 


9. Then under a hot broiler for a minute or two to brown the top. 


Here’s lookin’ at you gorgeous 😉 


Cut into four generous portions and dinner is ready!

I served my frittata up with more of that amazing chile red pepper tapenade from The Gracious Gourmet


Which complemented the flavors of the frittata perfectly! 


The creaminess of the ricotta really shined through and the orzo added such a fun texture to this dish. 


And with little bites of bacon and green onion throughout, this definitely did not disappoint. 

Plus it was super easy to make, and economical! 

You could seriously make this with any combo of fillings that you like.  I love versatile dishes like that 😀 

Have you ever made a frittata?  What are your favorite fillings if so?!


  1. Yummmm. I love finding good recipes to use up the little leftovers around the kitchen. This looks just perfect! I haven’t made a frittata, but an egg bake very similar. And all of your fresh ingredients just rock. I’m coming over for dinner 🙂

  2. I’ve never made a frittata. I’ve always been intimidated, but you make it look so easy! I’ll have to give it a try sometime soon!

  3. Ohhhhh do I lurve me some frittatas & stratas. Growing up, my mom ALWASY made frittatas with leftover pasta….! I love the addition of the ricotta…i bet this was so creamy. PS the chili tapenade!??! I WANTTTTTTT!

  4. that sounds so good, especially with the orzo. yum!

  5. I have never had pasta in my eggs but that sounds amazing – minus the bacon for me though.

    I bet the ricotta made this so creamy.

    I am going to try the green onion thing – I never can make green onions last.

  6. Oh how I LOVE frittatas! Asparagus and parmesan, baby spinach, feta and onion (eggwhite) and sausage, skillet potatoes, onions and cheedar are just some of my favorites!
    This sounds sooo good (what a great idea, orzo!) and I need to try the green onion growing! How does it work? you you like peel a layer off of one as it grows or cut them in half?

  7. Thanks for the link! And did you see?? My post for today was inspired by you! lol thanks for the dinner idea! 😉

  8. Hi Stephanie – what size is the baking dish you used for this?

Leave a Reply

Your email address will not be published. Required fields are marked *