Frittata

Eve23

2 c water
1/2 c barley
3/4 tsp salt divided
2 tsp olive oil
1 can black beans rinsed and drained 15 oz
2 cups cheddar cheese
3/4 corn, fresh or thawed
1/2 c green bell pepper
1/4 chopped cilantro
7 eggs or 1 3/4 c egg substitute
1 c cottage cheese
1/2 tsp red pepper
1 c salsa

Cook the barley in the water plus 1/4 tsp salt. Reduce heat to low and simmer for 40-45 minutes or until tender. Let stand covered 5 minutes and drain.

Preheat oven to 400. Brush 10 inch cast iron or ovenproof skillet with olive oil. Layer barley, beans, 1 c. cheddar cheese, corn bell pepper and cilantro in skillet. Process eggs, cottage cheese, remaining 1/2 tsp salt and ground pepper in blender or food processor just until smooth. Carefully pour egg mixture over layers.

Bake 30 minutes or until egg mixture is set. Sprinkle with remaining 1 c cheddar cheese. Bake 5 minutes or until cheese is melted. Spoon salsa evenly over top. Let stand 5 minutes before cutting into wedges.

Makes 6-8 servings.

I make this with lentils instead of barley.

Vegetarian Cooking

Eve23

2 c water
1/2 c barley
3/4 tsp salt divided
2 tsp olive oil
1 can black beans rinsed and drained 15 oz
2 cups cheddar cheese
3/4 corn, fresh or thawed
1/2 c green bell pepper
1/4 chopped cilantro
7 eggs or 1 3/4 c egg substitute
1 c cottage cheese
1/2 tsp red pepper
1 c salsa

Cook the barley in the water plus 1/4 tsp salt. Reduce heat to low and simmer for 40-45 minutes or until tender. Let stand covered 5 minutes and drain.

Preheat oven to 400. Brush 10 inch cast iron or ovenproof skillet with olive oil. Layer barley, beans, 1 c. cheddar cheese, corn bell pepper and cilantro in skillet. Process eggs, cottage cheese, remaining 1/2 tsp salt and ground pepper in blender or food processor just until smooth. Carefully pour egg mixture over layers.

Bake 30 minutes or until egg mixture is set. Sprinkle with remaining 1 c cheddar cheese. Bake 5 minutes or until cheese is melted. Spoon salsa evenly over top. Let stand 5 minutes before cutting into wedges.

Makes 6-8 servings.

I make this with lentils instead of barley.

Vegetarian Cooking