makes six servings
1 cup orzo
12 ounces thick-cut bacon, cut into 1/2-inch pieces
1 1/2 pounds leeks, white and tender green parts only, thinly sliced
10 ounces baby spinach
8 ounces feta cheese, crumbled
freshly ground pepper
4 large eggs
1/2 cup plain Greek yogurt
1/2 cup milk
Preheat the oven to 375°. In a large saucepan of salted boiling water,
cook the orzo until al dente. Drain and transfer to a medium bowl.
In a large skillet, cook the bacon over moderate heat until browned, 8
minutes. Add the leeks and cook until tender, 8 minutes. Add the leek
mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the
spinach to the skillet and cook until wilted; transfer to a colander
and press out the excess liquid. Add the spinach to the orzo, fold in
the feta and season with salt and pepper.
In a bowl, whisk the eggs with the yogurt and milk, season with pepper
and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch
baking dish and bake for about 45 minutes, until the eggs are set and
the top is browned. Let stand for 10 minutes before serving.
bacon recipe courtesy of: Mike Isabella, Food & Wine, February 2013