Hearty, light and flavorful, the baked frittata with agretti and sun-dried tomatoes is perfect to serve as a main course or at a buffet.
With the arrival of nice weather, picnics and day trips where everyone brings something are almost a tradition. If we want dishes that can also be eaten cold, recipes like this baked frittata with agretti and sun-dried tomatoes are exactly what we need.
The slightly longer part is boiling the greens; after that you proceed as with any frittata: beat the eggs, add the other ingredients and you’re done.
The choice to bake it in the oven is personal; the frittata can also be made in an air fryer or in a skillet.
Agretti have a delicate flavor, so adding an ingredient like sun-dried tomatoes in oil helps give the dish more character.
And if you have a Bimby, everything is easier because we boil the agretti, beat the eggs and create the frittata mixture in just a few minutes.
I leave you the Bimby version and cooking methods for both the oven and the air fryer among the tips.
READ THE FAQ AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Minute
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Creative
- Seasonality: Spring, Summer and Autumn
Ingredients
- 7 oz agretti (about 7 oz / ~200 g — roughly 6–7 cups fresh)
- 4 pieces eggs
- 1/4 cup grated Parmesan
- 6 sun-dried tomatoes (in oil)
- salt
- pepper
- extra virgin olive oil
Tools
- Containers paper
Steps
The preparation times indicated in the recipe do not include the cooking of the agretti because that varies depending on the chosen method.
To boil the agretti in the Bimby: put about 3 cups (700 ml) of slightly salted water into the mixing bowl and bring to a boil: 8 min / 212°F / speed 1. Place the basket into the bowl, fill it with the agretti and cook 4–5 min / 212°F / speed 1. Then squeeze well and empty the bowl.
If you don’t have a Bimby, bring water to a boil in a pot, add a pinch of salt, the washed and trimmed agretti and cook for about 4–6 minutes. They should become tender.
Pour the whole eggs into the Bimby bowl, add the Parmesan, a pinch of salt, 1 teaspoon of oil and pepper: 10 sec / speed 4.
Add the sun-dried tomatoes in oil (blotted and chopped) and the previously boiled agretti: 5 sec / counterclockwise / speed 3 just to distribute them.
Pour into a baking pan about 7–8 in in diameter lined with parchment paper, spread the mixture evenly and bake in a preheated oven at 356°F for about 20 minutes.
Cooking in the air fryer
How to make it come out well:
Pour the mixture into a small mold (6–7 in) lined with parchment paper or lightly oiled.
Preheat the air fryer 2–3 minutes if your model allows it.
Cook at 356°F for about 12 minutes.
Check the center: if it is still soft, continue for another 2–3 minutes.
FAQ (Questions and Answers)
How do you clean agretti before using them?
Cut off the root ends of the agretti, which often hold dirt. After trimming, it’s important to wash them thoroughly in cold water to remove any sand particles before cooking.
How should the agretti frittata be stored?
The agretti frittata can be stored in the refrigerator for 2 days in an airtight container. It can be enjoyed cold or warmed for a few minutes in the oven or in the air fryer to restore its texture.
Can the baked frittata with agretti and sun-dried tomatoes in oil be frozen?
Yes, the frittata can be frozen once it has been cooked and completely cooled. It’s recommended to cut it into portions and store them in freezer bags or suitable containers for up to 2 months. To use, let it thaw in the refrigerator and reheat in the oven.
How to avoid the agretti frittata becoming watery?
To prevent the frittata from becoming watery, it’s important to blanch the agretti for a few minutes and squeeze them very well before adding them to the eggs. This way they lose excess water and the frittata cooks evenly. Also, the sun-dried tomatoes in oil should be well drained and chopped before adding them to the mixture.
