¼ cup olive oil
½ cup Orzo pasta (cooked)
10 large eggs
4 oz. smoked mozzarella (1/2 inch cubes)
¼ cup thinly sliced basil leaves
½ cup chopped onion
4 oz. coarsely chopped pancetta
8 asparagus spears
Salt and pepper to taste
Cook Orzo pasta in salted boiling water until al dente. About 5 minutes. Drain.
In a medium bowl, add eggs, basil, salt and pepper and whisk together.
In a large nonstick skillet, add oil, pancetta and onion. Cook until crisp and golden brown. Add asparagus, cook for 2 minutes. Add egg mixture and cook until eggs are softly set. Add cheese. Serve on platter.