Inspired by a childhood favorite of mine (pastina with egg), this simple little orzo dish is quickly becoming a go-to favorite for my girls. It’s straightforward and comforting, tasty and hearty, and a cinch to make. Perfect for those days you just don’t have it in you to make something complex or tedious; this dish is on the table in minutes. And made with whole grains, calcium, protein, and veggies, it covers a whole lotta bases in just one bowl. More importantly, it’s sure to please the littlest of palettes.
Veggie Eggy Orzo
Serves: 4
Ingredients
- 1 cup whole-wheat Orzo
- 1 cup frozen peas and carrots
- 4 eggs
- ¼ cup milk
- ¼ teaspoon salt
- Pinch of black pepper
- 2 tablespoons parmesan cheese, plus more for serving
- 1 tablespoon butter
Instructions
- 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.
[…] eggs until just a few months ago but my daughter is absolutely in love with scrambled eggs. This Veggie Eggy Orzo is next on my list of finger foods to try for her! I love the simple ingredients and whole wheat […]