The frittata with agretti is a quick and tasty second course, ideal for any family lunch or dinner. Agretti, also known as monk’s beard, is a typical spring vegetable rich in vitamins and fiber. A type of vegetable I discovered just this year that intrigued me as soon as I saw it at the supermarket. The other day we tried agretti by combining them with eggs to prepare a delicious frittata. A simple recipe, where you just need to steam the agretti after cleaning them. I cooked them in the instant pot, but you can boil them in water.
Once cooked, just add them to a base of eggs and grated cheese, to which I added some squacquerone leftover from the night before after making piadinas. A tasty frittata to cook in a pan until golden brown, but you can also pour the mixture into a baking dish and cook everything in the oven. Curious to find out how to prepare it? Then read the recipe because the frittata with agretti and squacquerone will be ready in a click!
If you are interested in other egg recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop, Instant Pot
- Cuisine: Italian
- Seasonality: Spring
- Energy 232.03 (Kcal)
- Carbohydrates 2.21 (g) of which sugars 1.64 (g)
- Proteins 15.12 (g)
- Fat 18.10 (g) of which saturated 7.94 (g)of which unsaturated 5.23 (g)
- Fibers 1.31 (g)
- Sodium 1,346.51 (mg)
Indicative values for a portion of 106 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz agretti (to be cleaned)
- 1 cup cup water
- 3 eggs
- 0.25 cup grated Parmesan cheese
- 2.5 oz squacquerone
- 1 tbsp extra virgin olive oil
- salt (to taste)
- pepper (to taste)
Tools
- Pressure Cooker electric
- Steamer Basket
- Frying Pan
- Cutting Board
- Knife
Steps
First, clean the agretti. Place the vegetables on a cutting board and use a knife to remove the lower root parts. Alternatively, you can break a few agretti by hand at a time. Then, pour water into a basin with some baking soda and mix. Place the agretti inside and let them soak for a few minutes. Change the water in the basin at least 2 or 3 times, repeating the same operation, until it becomes clean. Then rinse them very well under running water and drain.
Pour the water into the pot and place the steamer basket. Lay the cleaned agretti inside the basket and close the pot by moving the lever to sealing. Set the cooking to steam for 1 minute and, once cooking time is up, activate the quick release by moving the lever to venting. Remove the agretti from the pot and let them cool.
In the meantime, break the eggs into a bowl. Add the grated cheese, squacquerone, season with salt and pepper, and mix the ingredients with a fork. Then add the agretti and mix again.
Heat a bit of oil in a pan and pour the egg mixture. Distribute well and cover with the lid. Cook the frittata for 4 minutes on low heat. After cooking time, flip the frittata by turning it onto a plate. Slide it back into the pan and finish cooking on the other side.
The frittata with agretti is ready! Great to serve both hot and cold, even for a buffet.
Storage and Tips for Frittata with Agretti
The frittata with agretti can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Frittata with Agretti
What can I use to replace squacquerone?
Alternatively, you can use ricotta or crescenza instead of squacquerone.
