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Frittata di Pasta

Frittata di Pasta

with Orzo and Tomato-Bacon Salad
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
860 kcal
Protein
: 
30g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Wheat
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Wheat
  • Egg
  • Fish
  • Soy

Ingredients: Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomato • Shallot • Arugula and spinach mix • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Bacon Strips

3 unit(s)

Egg

(Contains: Egg)

170 g

Orzo

(Contains: Wheat)

28 g

Arugula and Spinach Mix

1 unit(s)

Tomato

1 unit(s)

Shallot

1 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

½ tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories860 kcal
Fat49 g
Saturated Fat18 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber6 g
Protein30 g
Cholesterol345 mg
Sodium1550 mg
Trans Fat0.5 g
Potassium650 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook orzo
1
  • Before starting, preheat the oven to 400°F. Wash and dry all produce.
  • Bring a medium pot of salted water to a boil over high.
  • To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
  • Strain orzo, then return to the pot, off heat. Stir in 1 tbsp (2 tbsp) butter. Season with salt.
Prep
2
  • Meanwhile, peel, then finely chop shallot.
  • Cut tomato into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • On a plate, using kitchen scissors, cut bacon into 1/4-inch pieces.
Cook bacon
3
  • Heat a medium oven-proof pan (use a large oven-proof pan for 4 servings) over medium. 
  • When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.** 
  • Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat in the pan.
Cook veggies and beat egg mixture
4
  • To the same pan with bacon fat, add shallots, garlic and 3 tbsp (6 tbsp) water. Cook for 3-4 min, stirring often, until tender and water is evaporated. Season with salt and pepper.
  • Meanwhile, in a large bowl, crack in 3 (6) eggs and whisk together with Italian Herb Spice Blend, vegetable stock powder and 1/4 cup (1/2 cup) milk. Add cooked orzo, half the bacon and 1 tbsp (2 tbsp) Parmesan. Season with pepper, then stir to combine.
Bake frittata
5
  • To the pan with veggies, carefully pour in orzo-egg mixture, then stir gently to spread out bacon and veggies evenly in the pan. Sprinkle with remaining Parmesan.
  • Carefully transfer the pan to the oven. Bake in the middle of the oven for 10-15 min, until eggs are set.**
Make salad and serve
6
  • In a large bowl, using a clean whisk, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add arugula and spinach mix, tomatoes and remaining bacon, then toss to coat.
  • Cut frittata into quarters. 
  • Divide frittata between plates. Top frittata with bacon and arugula-spinach salad.
Meal right image

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