Directions:
- Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
- Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
- Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
- Transfer the egg mixture to a serving bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.14 Kcal (1566 kJ) | ||
| Calories from fat | 236.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.24g | 40% | |
|---|---|---|---|
| Cholesterol | 499.34mg | 166% | |
| Sodium | 1077.48mg | 45% | |
| Potassium | 389.71mg | 8% | |
| Total Carbs | 8.86g | 3% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 27.71g | 55% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 3.2mg | 18% | |
| Calcium | 250.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 146.8 Kcal (615 kJ) | ||
| Calories from fat | 92.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 40% | |
|---|---|---|---|
| Cholesterol | 195.92mg | 166% | |
| Sodium | 422.76mg | 45% | |
| Potassium | 152.91mg | 8% | |
| Total Carbs | 3.48g | 3% | |
| Sugars | 0.85g | 9% | |
| Dietary Fiber | 0.66g | 7% | |
| Protein | 10.87g | 55% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 1.3mg | 18% | |
| Calcium | 98.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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