Veggie Eggy Orzo
1 cup whole-wheat Orzo
1 cup frozen peas and carrots
¼ cup milk
¼ teaspoon salt
Pinch of black pepper
2 tablespoons parmesan cheese, plus more for serving
1 tablespoon butter
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.
Whisk the eggs, milk, salt, and pepper together. Stir in the cheese.
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.