Ingredients
1 cup uncooked orzo pasta1-1/2 cups shredded fontina cheese1/2 cup finely chopped roasted sweet red peppers1 can (2-1/4 ounces) sliced ripe olives, drained2 large eggs1-1/2 cups 2% milk1/4 teaspoon salt1/8 teaspoon ground nutmegMinced fresh parsley, optional
Preparation
Preheat oven to 350°. Cook orzo according to package directions for al dente; drain. Transfer to a bowl. Stir in cheese, peppers and olives. Divide among six greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
In a small bowl, whisk eggs, milk, salt and nutmeg; pour over orzo mixture. Bake 30-35 minutes or until golden brown. Let stand 5 minutes before serving. If desired, run a knife around sides of ramekins and invert onto serving plates. If desired, sprinkle with parsley.
