Greek Frittata with Barley

Right now I'm so frittata-obsessed, I'm just making up recipes, but I totally hit on a winner with this one. Remember my barley stir-fry made in an effort to use up all the barley I got such a great deal on? Well, I made that again, and added it to a frittata, and it was fantastic (if a little messy).

Stir Fry:

Ingredients:
Handful cherry tomatoes
2 cups cooked barley
2 cloves garlic
two handfuls fresh spinach
Olive Oil
Preferred spices I used a little basil plus salt and pepper, hot pepper flakes and parsely

8 large eggs

1 cup ricotta (this is not completely necessary, I'm just trying to use it up--skip it if you don't have it on hand already)

Feta cheese 1/2 cup to 1 cup (depending on how much you love feta

• Dice garlic and throw in a skillet with a couple glugs of olive oil. Sautee until garlic is golden brown
• While garlic is browning, dice tomatoes
• Add barley to skillet and cook five minutes
• Add spinach and cook until wilted
• Add tomatoes and cook until warm
• Add any spices
• Salt and pepper to taste
• Once the stir fry is finished, set it aside and crack eight eggs into a mixing bowl
• whisk vigorously, and add the cup of ricotta, whisk again until completely mixed
• Make sure to spray pie plate with non-stick spray like Pam (or the store brand) and scoop in stir fry
• Push to the edges and smooth out so that it's about 1/2" thick and even
• Pour egg mixture on top
• Sprinkle feta onto that, and bake at 350 for 30 minutes or until golden brown and cooked through.

Barley ~$.30, Eggs $1.50, Spinach $1.00, Feta $.50, Tomatoes $1.25, spices and olive oil $.50=

$5.05 or $.42/serving.