BREAKFAST SCRAMBLE WITH ORZO, PANCETTA, AND ASPARAGUS

Breakfast Scramble with Orzo, Pancetta, and Asparagus image

Yield 4 servings

Number Of Ingredients 10

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1/2 cup orzo (rice-shaped 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
1 tablespoon unsalted butter
4 ounces pancetta or bacon, coarsely chopped
1/2 cup chopped onion
8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces

Steps:

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 sauté until crisp and golden, about 5 minutes. Add the onion and sauté until tender, about 2 minutes. Add the asparagus and sauté 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.