Orzo Timbales With Fontina Cheese

• 1 cup uncooked orzo pasta
• 1-1/2 cups shredded fontina cheese
• 1/2 cup finely chopped roasted sweet red peppers
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 large eggs
• 1-1/2 cups 2% milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Minced fresh parsley, optional

1. Preheat oven to 350u0b0. 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
2. .
3. 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.

orzo pasta, fontina cheese, sweet red peppers, olives, eggs, milk, salt, ground nutmeg, fresh parsley

Taken from www.tasteofhome.com/recipes/orzo-timbales-with-fontina-cheese/ (may not work)