Eggs are a great, cheap protein - and my favorite way to stretch any protein is by combining it with a whole grain. For kids who like rice, barley is a nice change of pace - and it provides a good source of fiber, B-vitamins, and minerals. The onion is too often overlooked as a veggie - it's full of antioxidants, fiber, folate, and even vitamin C!
Eggs Over Barley
1 cup pearled barley, rinsed
4 cups water
1 large Vidalia onion, chopped
2 tsp olive oil
salt and pepper
In a medium pot, bring 4 cups of water to a boil. Stir in the barley and bring back to a boil. Lower heat and simmer, covered, for about 45 minutes - until barley is tender. Drain excess water.
While the barley is cooking, heat the olive oil over medium heat. Add the chopped onion and season with salt and pepper. Lower the heat to low-medium and cook, stirring occasionally, for 15-20 minutes, until onions are soft and slightly caramelized. Whisk eggs in a small bowl; add to hot skillet. Cook, stirring to scramble, until eggs are cooked, about 5 minutes.
Serve barley topped with the eggs, accompanied by a crisp green salad.
If you like the combination of eggs and caramelized onion, try Cheese, Egg, and Caramelized Onion Quesadillas - they have become one of our go-to quick and easy dinners!