This Barley and Vegetable Frittata is my favorite recipe for a nutritious, filling breakfast or brunch. I found this recipe in the middle of one of those crazily busy weeks—one of those weeks when you're running work, kid schedules, grocery shopping, and the rest of life through your head. I was desperate for something quick, healthy, and tasty, and this frittata fit the bill! Also, it's super versatile; you can simply substitute vegetables depending on your tastes and what you already have stocked on the shelves. What's your favorite busy day recipe?
The nicest part about this recipe is how simple it is. There's no special skill or unusual ingredients required—just quality, wholesome ingredients all working together to make a healthy and tasty meal. I appreciate the way the nutty flavor of the barley provides a nice balance to the sweetness of the peppers and richness of the other vegetables. It's also a convenient way to repurpose leftover cooked barley, which saves food waste. I’m pretty conscious about food waste, so it's a bonus!
Required Equipments
- 9-inch cast iron skillet or oven-safe skillet
- Whisk
- Measuring cups and spoons
- Fork
- Spatula
Barley and Vegetable Frittata: Frequently Asked Questions
Barley and Vegetable Frittata
A hearty and delicious frittata packed with nutritious barley and your favorite vegetables. Perfect for breakfast, brunch, or a light dinner.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for a perfectly cooked frittata; trust me, I've learned from experience!
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Make sure it's well combined; otherwise, you'll have a patchy frittata. Nobody wants a patchy frittata.
- Heat a tablespoon of olive oil in your cast iron skillet over medium heat. Once hot, add the chopped onion and bell pepper and cook until softened about 5-7 minutes. Don't rush this step; we want that beautiful caramelization!
- Stir in the cooked barley. Gently toss to combine everything so the barley is evenly distributed in the pan.
- Pour the egg mixture over the barley and vegetables. Spread it evenly to ensure it cooks thoroughly and all areas are covered.
- Sprinkle the cheese (if using) over the top. This adds a fantastic savory touch and melts beautifully during cooking.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top. Use a fork or knife to check for doneness; it should be firm to the touch.
- Once cooked, let the frittata cool slightly before slicing and serving. This prevents it from falling apart, and it’s generally a good idea to just give food time to chill out, you know?
- Garnish with fresh herbs before serving, if desired. Parsley or chives are wonderful choices. Adds a bit of vibrancy to the whole dish!
📝 Notes
- Feel free to adjust the seasoning to your liking. I like a bit extra salt and pepper, but you do you!
- For a vegetarian option, use vegetable broth instead of milk
🍎 Nutrition
Calories: 250 kcal
Protein: 15g
Fat: 10g
Carbohydrates: 30g
Fiber: 5g
Calcium: 100mg
