Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.
Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
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.
