Chicken and Orzo Frittata

Steps

1. Preheat the oven to 300°F (150°C). Line a baking sheet with tin foil and arrange the tomato halves in a single layer. Drizzle with olive oil, salt and pepper and roast until shrunken and a deep red color, about 2-3 hours depending on their size. Gently squeeze out any remaining juices after cooking.

2. Begin by cooking the orzo. Bring 3 quarts (12 cups) of water to a boil in a large pot. Once boiling, add 1 tablespoon salt. Add the orzo and stir. Cook until just al dente, about 5 minutes. Drain and run under cold water to stop the orzo from cooking.

3. In a mixing bowl gently beat the eggs, milk and oregano together. Season with a little salt and pepper.

4. In an 8-inch skillet that is oven safe heat the oil over medium heat.

5. Pour the egg mixture into the skillet and top with the chicken, orzo and spinach. Stir gently to combine. Keeping a close eye on the heat to make sure it stays medium-low, cover the skillet.

6. Continue to cook covered over medium-low until the frittata is cooked on the bottom and still a little loose on the top, about 15 minutes. Divide the slow roasted tomatoes, goat’s cheese and extra oregano over top. Cover and continue to cook until the frittata edges pull away from the skillet and the center is just slightly loose, about 8 minutes more.

7. Preheat the broiler to high with the rack in the middle of the oven. Transfer the skillet into the oven under the broiler. Broil until the frittata is puffed up, browned and fully cooked, 4-6 minutes.

8. Remove the frittata from the oven carefully. Run a rubber spatula around the sides of the frittata to loosen it from the skillet. Carefully transfer to a platter or cutting board. Slice into wedges and serve hot, room temperature or cold.