italian egg and orzo scramble


Yields 4 Serving(s)
Papetti's® Easy Eggs® Liquid Whole Eggs #91200 2 1/2 cup(s)
orzo pasta 1/2 cup
salt 1/2 tsp.
freshly ground black pepper 1/4 tsp.
smoked mozzarella cheese, cut into 1/2'' cubes 2 oz.
fresh basil leaves, thinly sliced 2 Tbs.
butter 1 Tbs.
pancetta, coarsely chopped 4 oz.
onion, chopped 1/2 cup(s)
thin asparagus stalks, trimmed, cut into 1/2'' pieces 8
Italian Egg Orzo Scramble
quick tips
  • Add seasonal vegetables of your choice
  • Daypart suggestion: lunch through dinner


  • 1.Bring large saucepan of salted water to boil. Add orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain orzo.
  • 2.In medium bowl, whisk eggs, salt and pepper to blend.
  • 3.Stir in cheese and basil. Set aside.
  • 4.Melt butter in large nonstick skillet over medium heat. Add pancetta and sauté about 5 minutes, or until crisp and golden.
  • 5.Add onion and sauté about 2 minutes, or until tender.
  • 6.Add asparagus and sauté about 2 minutes, or until crisp-tender.
  • 7.Add orzo and stir to coat.
  • 8.Add egg mixture to pan. Using rubber spatula, stir mixture and cook about 4 minutes, or until eggs are softly set.
  • 9.Transfer egg mixture to serving bowl and serve.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container 280
  • Amount Per Serving
  • Calories 520 Calories from Fat 290
  • % Daily Value*
  • Total Fat 32g 49%
    • Saturated Fat 13g 65%
    • Trans Fat 0g
  • Cholesterol 615mg 205%
  • Sodium 560mg 23%
  • Total Carbohydrate 25g 8%
    • Dietary Fiber 2g 8%
    • Sugars 3g
  • Protein 33g
Vitamin A % Vitamin C %
Calcium % Iron %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4