Soft Agretti Frittata: Secrets for Perfect Cooking. Spring brings unique colors and flavors to the table, and among the absolute protagonists you can’t miss “barba di frate” (monk’s beard). Today I want to offer you a simple but flavorful recipe: the agretti frittata (agretti are also known as monk’s beard). To achieve a flawless result, it is essential to clean the greens well and, after boiling them in salted water, remember to squeeze them carefully. This step prevents excess moisture from ruining the texture of the eggs, ensuring a compact and tasty frittata, enriched by the touch of grated cheese.
Come along and let’s start messing about. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the agretti frittata
- 11 oz agretti (cooked, boiled)
- 5 Eggs
- 1 tbsp Grated cheese
- to taste Extra virgin olive oil
Steps for the agretti frittata
Using a knife, cut off the lower part of the roots of the agretti and discard them. Pour water into a large bowl and add a tablespoon of baking soda, changing the water several times until it is clean.
Fill a pot with water and bring to a boil, add the agretti, add salt and cook for 5 minutes. Once cooked, drain and let them cool slightly, taking care to squeeze them well to remove excess water.
In a bowl, beat the eggs with a pinch of salt, the tablespoon of grated cheese and the well-squeezed agretti, mixing well.
Pour the mixture into a hot non-stick frying pan with some olive oil and cover with a lid. Cook gently and, once the base is well browned, flip the frittata using the lid or a flat plate. Continue cooking on the other side as well, keeping the lid on, until it is cooked evenly.
Thank you for cooking with me. See you in the next kitchen adventure, and thank you always for the trust you’ve shown me all these years.
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