Wednesday, February 2, 2011

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:
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.

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