Baked Agretti Omelette (oven or air fryer) — easy, light, delicious and ready in no time.
If you’re looking for a dish that smells like spring but stays light, this Baked Agretti Omelette (or air-fryer / skillet) is the ultimate answer.
Forget the greasy pan omelette: here we focus on softness thanks to a secret ingredient, ricotta, which makes it tall, fluffy and almost soufflé-like.
The star is agretti (also called “barba di frate”), with its slightly tangy, mineral flavor, enhanced by the sweetness of a gently softened spring onion. It’s the perfect recipe for a quick lunch, a picnic or a gourmet packed lunch for work.
If you’ve never tried them, this is the right chance to fall in love — not only for their mineral and slightly tangy taste, but for the incredible wellness boost they give our body.
Agretti are detox champions: made of almost 90% water, they’re a natural ally for the kidneys and for reducing bloating after winter. But that’s not all! They’re a mine of fiber, potassium and vitamins (A, B and C), with a very low calorie content (only about 17–20 kcal per 100 g).
It’s the perfect recipe for anyone wanting to get back in shape without giving up a tasty, complete dish. Let’s see how to make it!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven, Air fry
- Cuisine: Italian
- Seasonality: Spring
Ingredients
Baked Agretti Omelette (Oven or Air Fryer)
- 2 bunches agretti (about 500 g gross (≈17.6 oz / 1.1 lb), which will become about 350–400 g cleaned (≈12.3–14.1 oz / 0.77–0.88 lb))
- 6 large eggs (large; if using medium eggs, use 7)
- 1 cup ricotta (spreadable cheese or Robiola — 1 cup ≈ 250 g (≈8.8 oz))
- spring onion (scallion) (1 large or 2 small, or use the white part of a leek or a shallot)
- 1/2 cup Parmesan (If you prefer a stronger, more "rustic" flavor, use Pecorino Romano (watch the salt level). 50 g ≈ 1.8 oz (about 1/2 cup grated))
- 1 tablespoon extra virgin olive oil (to soften the spring onion)
- salt
- pepper
Tools
- Colander
- Pot
- Frying pan
- Baking dish
- Parchment paper
- Bowl
- Air fryers
Steps
Baked Agretti Omelette (Oven or Air Fryer)
Clean the agretti: remove the red root end and wash them repeatedly under running water to remove any dirt.
Blanch them in lightly salted boiling water and cook for 5 minutes. Drain and immediately plunge into cold water to set the bright green color.Important: squeeze them well with your hands to remove excess water and roughly chop them.
Thinly slice the spring onion and sweat it in a non-stick pan with a drizzle of oil and a tablespoon of water for 2–3 minutes. It should become tender and translucent, not browned.
In a large bowl, crack the eggs and whisk lightly with a fork.
Add the ricotta and work the mixture until creamy (a few small ricotta lumps are normal and will make the omelette nicer to bite into).
Add the grated cheese, a pinch of salt (don’t overdo it; the cheese is already salty) and a generous grind of black pepper.
Finally, fold in the well-drained agretti and the sautéed spring onion. Mix well to distribute the vegetables evenly.
Line a pan suitable for your air fryer (about 18–20 cm) with parchment paper or lightly oil it.
Pour in the mixture and level it.
Cook at 338°F for about 12–15 minutes.
Tip: Towards the end of cooking, check the browning. If the surface looks done but the center is still soft, cover with aluminum foil and continue for another 2 minutes.
In the Oven
Preheat the oven to 356°F (convection).
Pour the mixture into a 20–22 cm pan lined with parchment paper.
Bake for 20–25 minutes, until the omelette appears puffed and lightly golden on top.
Serve the omelette warm or even cold: the flavors of the agretti and ricotta stabilize and become even more intense.
It’s great cut into slices or cubes for an appetizer or a healthy dinner!
Tips
The pan: For these quantities, use a round pan about 22–24 cm (≈ 8 2/3–9 1/2 in) in diameter. This will give you the inviting thickness you see in my photo.
If the ricotta is very watery, let it drain a little in a fine sieve before adding it to the eggs: this will prevent the omelette from releasing liquid while baking.
Notes
The main advice: watch the cooking!
Remember that the times I indicate are approximate. Every oven and every air fryer has its own timings and power.
Do the toothpick test: Just like for cakes, if a skewer comes out dry the center is cooked.
Check the browning: If the surface looks done but the inside is still soft, lower the temperature slightly or cover with aluminum foil.
Trust your eye and your oven: the omelette will be ready when it looks puffed, golden and feels firm to the touch!
Shopping tip
When buying agretti, check that the stems are firm, a bright green and that the base still has some moist soil. If the tips are yellowed or limp, better skip them!
Tasty Variations
Mediterranean version: Add chopped sun-dried tomatoes packed in oil to the mixture. Their intense flavor contrasts beautifully with the sweetness of the ricotta.
Crispy touch: Sprinkle the surface with pine nuts or sesame seeds before baking (or air-frying). They’ll give a lovely crunchy contrast and look great in photos!
Aromatic: If you don’t have fresh mint, try adding some finely grated lemon zest to the egg mixture. Lemon brightens the iron flavor of agretti and makes everything fresher.
How to clean Agretti (without going crazy!)
Here are my 3 lifesaving steps:
Don’t clean stem by stem! Take the whole bunch as it is (still tied if it has an elastic) and lay it on the cutting board. With a sharp knife, make a clean cut at the base, removing all the red roots and the toughest, dirtier part in one go.
The soaking “drain”: Put the agretti in a large basin with cold water and a pinch of baking soda. Let them rest for 10 minutes: the dirt will settle to the bottom by itself.
Lift the agretti out with your hands (don’t pour off the water, or the dirt will come back up!) and transfer them to a colander. Give them a final rinse under cold running water.
FAQ (Questions & Answers)
Can I cook it in a skillet?
Secrets to avoid breaking it
Because this recipe includes ricotta, the batter will be very creamy and delicate. Follow these steps for a perfect result:
Choose the right pan: Use a high-quality non-stick skillet about 24–26 cm (≈ 9 1/2–10 1/4 in) for 4 people. Oil the bottom lightly with extra virgin olive oil and heat it well before pouring the mixture.
Low heat: Pour in the egg, ricotta, agretti and spring onion mixture. Immediately cover with a lid. Ricotta needs even heat to set properly without burning the bottom. Cook over medium-low heat for about 8–10 minutes.
The critical moment: When you see the edges are golden and the surface starts to set, run a spatula around the perimeter to make sure it isn’t sticking.
Flip the omelette: Use the lid (or a large flat plate). Place it over the pan, flip in one quick motion and slide the omelette back into the pan to cook the other side for another 4–5 minutes without the lid.
The trick with the ricotta batter is to use the lid: the steam will help the omelette puff and cook through to the center, keeping it moist and flavorful.Lactose-free?
The Ricotta: Use lactose-free ricotta (now commonly available in many supermarkets). It will keep the same “cloud-like” interior texture.
The Cheese: Did you know that cheeses aged more than 24–30 months are naturally lactose-free? During aging lactose is turned into lactic acid. You can use them safely!
Vegan alternative: If you prefer a different twist, replace the ricotta with silken tofu blended smooth, or simply increase the eggs by one and add a tablespoon of sparkling water to maintain lightness.
If you can’t find lactose-free ricotta, you can use the same amount of well-seasoned mashed boiled potatoes. You’ll get a very hearty, filling omelette, naturally free from lactose and gluten!
