Veggie Frittata

::INGREDIENTS::
1/3 cup orzo
red & orange sweet peppers
2 Tbsp olive oil
1/2 cup chopped pitted kalamata olives
1/4 cup chopped basil
salt & pepper
8 eggs
1/4 cup milk
1/4 cup shredded parmesan

::DIRECTIONS::
Cook orzo according to package directions, drain. Meanwhile in a large oven safe skillet, cook the 2 chopped & seeded peppers in oil over med-high heat until tender. Stir in orzo, olives, basil, salt & pepper to taste. Beat together eggs and milk. Pour over the orzo mixture in skillet. Reduce heat to medium. As the frittata cooks, run a spatula around the edges, lifting cooked egg toward the center so the uncooked portion flows underneath. Do this until almost all the egg is set. Pop under a broiler for 3 minutes or until top is fully set. Sprinkle with cheese. Cover and let stand for 5 min. Cut into wedges and serve warm.