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Crispy Orzo Frittata with Bacon and Goat Cheese

This crispy orzo frittata is the perfect breakfast-for-dinner meal! Crispy orzo, crunchy bacon, lots of fresh spinach and goat cheese make this one delicious, flavorful dish.
5 from 12 votes
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  • 4 slice bacon, chopped
  • 1 cup cooked orzo
  • 2 garlic cloves, minced
  • 8 large eggs, lightly beaten
  • kosher salt and pepper
  • 3 to 4 cups baby kale or spinach
  • 2 to 4 ounces goat cheese, crumbled


  • Preheat the oven to 350 degrees F.
  • Heat a 12-inch nonstick skillet over medium heat and add the bacon. Cook, stirring occasionally, until crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
  • Keep the skillet over medium heat and add the orzo. Press the orzo into an even layer in the pan so it covers the entire bottom. Let it cook and crispy for a few minutes, then toss and repeat the process, pressing it into the bottom of the pan to cook. You want to do this a few times over, until the orzo is a bit crisp and golden in color.
  • While the orzo crisps up, make the frittata mixture. Combine the beaten eggs, a big pinch of salt and pepper, garlic, the spinach or kale, the cooked bacon and goat cheese in a bowl. Stir until everything is combined.
  • Pour the egg mixture into the skillet. Use a spatula to stir and even everything out. Let it cook for 5 minutes.
  • Place the skillet in the oven and bake for 10 to 15 minutes, or until the center is set.
  • Remove from the oven, slice and serve.

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