New This Month

Corn, Zucchini, and Pasta Frittata


Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.

  • Servings: 6

Photography: John Kernick

Source: Everyday Food, September 2011


  • 4 cups reserved orzo salad from Corn and Zucchini Orzo Salad
  • 8 large eggs, lightly beaten
  • 1/2 cup chopped fresh basil
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Lemon wedges, for serving


  1. Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.

  2. In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.

Reviews Add a comment