Lunch: Custardy Baked Orzo with Spinach, Bacon, and Feta

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks, and bacon aims to make a few converts.

This recipe includes superfoods such as:

Spinach

Health benefits of Custardy Baked Orzo with Spinach, Bacon, and Feta

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

salt
1 c. orzo
12 oz. thick-cut bacon
1 1/2 lb. leeks
10 oz. baby spinach
8 oz. crumbled feta cheese
Freshly ground pepper
4 large eggs
1/2 c. plain Greek yogurt
1/2 c. milk

Instructions

Preheat oven to 375 degrees F. In a large saucepan of salted boiling water, cook orzo until al dente. Drain and transfer to a medium bowl.
In a large skillet, cook bacon over moderate heat until browned, 8 minutes. Add leeks and cook until tender, 8 minutes. Add leek mixture to orzo, leaving 1 tablespoon of fat in skillet. Add spinach to skillet and cook until wilted; transfer to a colander and press out excess liquid. Add spinach to orzo, fold in feta and season with salt and pepper.
In a bowl, whisk eggs with yogurt and milk, season with pepper and stir into orzo. Scrape mixture into an oiled 12- by- 8-inch baking dish and bake for about 45 minutes, until eggs are set and the top is browned. Let stand for 10 minutes before serving. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

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