Veggie Eggy Orzo

Veggie Eggy Orzo


Veggie Eggy Orzo

Serves: 4


  1. 1 cup whole-wheat Orzo

  2. 1 cup frozen peas and carrots

  3. 4 eggs

  4. ¼ cup milk

  5. ¼ teaspoon salt

  6. Pinch of black pepper

  7. 2 tablespoons parmesan cheese, plus more for serving

  8. 1 tablespoon butter


  1. Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. *2 minutes before the orzo is done, add the frozen veggies to the water. Drain the orzo and veggies in a colander and set aside.

  2. Whisk the eggs, milk, salt, and pepper together. Stir in the cheese.

  3. Melt butter in a large nonstick skillet over medium heat. Add the drained orzo and veggies and stir to coat. Add the egg mixture. Using a rubber spatula, stir until the eggs are set and coating the pasta and vegetables, about 3-4 minutes. Serve with additional parmesan cheese, if desired.


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