OK – I’m back with a vengeance with lots of recipes, photos and photoshopping ideas! Today I thought I’d hop on the meat-free Monday train with this lovely vegetarian twist on the frittata packed full of green goodness and tangy cheese. Pearl barley has enjoyed a bit of a renaissance of late and is now used in a much wider variety of recipes rather than just as a thickener for soups and stews. It adds a lovely chewy nutty dimension to the eggs and cheese in this recipe. This bake is very versatile – you can eat it straight from the oven with a tomatoes or green salad or eat it cold for lunch or take it on a picnic.
Preparation Time – 20 minutes
Cooking Time –20 minutes
Serves 6
Ingredients
200g pearl barley
A small bunch of mint
750 ml water
100g frozen green peas
100g broad beans
200g feta, cubed
25 g of parmesan cheese
2 garlic cloves, finely chopped
6 eggs, lightly beaten
3 tablespoons greek yoghurt
2 tablespoons olive oil
freshly ground black pepper
Chilli flakes to taste
Method
Preheat oven to 200C (400F). Place the pearl barley, three sprigs of mint and water in a saucepan on medium heat. Add an pinch of salt and bring to boil. Reduce heat to low and simmer for 20 minutes until tender. When it’s cooked set in a colander to drain.
Cook the bean and peas until tender – either on the hob or in the microwave.
Chop remaining mint leaves then add the eggs, greek yoghurt two thirds of the feta and garlic. The add drained pearl barley, the beans and peas, season with pepper and mix gently.
Grease a large ovenproof dish with the olive oil then spoon in the barley and egg mixture and spread it out. Sprinkle over the remaining feta, the parmesan and chilli flakes and bake for 20 minutes until the egg has set and cheese has browned.
Adapted from a recipe by http://www.cookrepublic.com who adapted a recipe from Vegetarian by Alice Hart
