I really love frittata. Like risotto, it is one of those clean-out-the-fridge dishes – you can put just about anything in it and never make it the same way twice.

I never feel guilty about buying too many vegetables just because they’re on sale now that I know I can chop them up and throw them in a casserole dish and be 35 minutes away from a fabulous dinner. It also takes care of leftover pork chops.

I caught an episode of Everyday Italian a couple of weeks ago featuring Giada’s Chicken and Orzo Frittata. I lightened it up a bit using reduced-fat and fat-free ingredients. Sometimes, you run the risk of losing the richness of a dish that way, but the flavors of the leftover meat banished those fears quickly!

Frittata, Adapted from Everyday Italian
3/4 cup orzo pasta, cooked al dente and drained
1 1/2 cup Egg beaters (or 6 eggs)
1/3 cup reduced fat ricotta
1/4 cup fat free sour cream
2 cups leftover pork chops or chicken, cubed*
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

In a large bowl combine the eggs, ricotta, and sour cream and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, pork chops, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine. Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes (longer if your casserole dish is taller rather than wider). Turn on the broiler. Place the pan under the broiler until golden on top, 2-3 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and enjoy!

*The pork chops were cooked using a Cooking Light recipe for chicken. I love that recipe and I love putting the leftover pork chops or chicken breasts into garlic-parm risotto or frittata – the spices impart a ton of flavor into the one-bowl meal.

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