Print Recipe
Cheesy Barley Frittata
A go-to dish for brunches and holidays.
Course Breakfast
Servings
Ingredients
  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 10 Eggs eggs
  • 2 Cups cottage cheese
  • 1/2 Cup all-purpose Flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Pound shredded cheddar cheese
  • 1/4 Cup shredded Parmesan sheese
  • 1 Cup chopped green onions
  • 1/2 Cup melted butter
  • 1 4oz Jar pimento drained and chopped
  • 5 Teaspoon Italian seasoning
Course Breakfast
Servings
Ingredients
  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 10 Eggs eggs
  • 2 Cups cottage cheese
  • 1/2 Cup all-purpose Flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Pound shredded cheddar cheese
  • 1/4 Cup shredded Parmesan sheese
  • 1 Cup chopped green onions
  • 1/2 Cup melted butter
  • 1 4oz Jar pimento drained and chopped
  • 5 Teaspoon Italian seasoning
Instructions
  1. In medium saucepan with lid bring water to a boil.
  2. Add pearl barley; return to boil.
  3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  4. In blender, whirl together eggs, cottage cheese, flour, baking powder and salt.
  5. Pour into large bowl and add cooked pearl barley, cheeses, green onion, butter, pimento and Italian seasoning.
  6. Pour mixture into buttered 13x9x2-inch baking dish.
  7. Bake in preheated 425° F oven for 15 minutes.
  8. Reduce temperature to 350° F and continue to bake 30-35 minutes longer or until fritatta is brown and puffy.
  9. Cool slightly and cut into 12 squares.
  10. Serve with warm marinara sauce.