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Barley Parmesan Fritatta

1 cup pearl barley
3 cups water
10 eggs
2 cups cottage cheese
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
1 cup chopped green onions
1/2 cup butter or margarine, melted
1 jar (4 ounces) pimento, drained and chopped
5 teaspoons Italian seasoning
Prepared marinara sauce

Bring water to a boil. Add barley; return to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. In blender, whirl together eggs, cottage cheese, flour, baking powder and salt. Pour into large bowl and add cooked barley, cheeses, green onion, melted butter, pimento and Italian seasoning. Pour mixture into buttered 13x9x2-inch baking dish. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F and continue to bake for 30 to 35 minutes or until fritatta is brown and puffy. Cool slightly and cut into 12 squares. Serve with warm prepared marinara sauce.

Makes 12 servings.