Baked or Air-Fryer Agretti Frittata — easy, light, delicious and ready in no time.
If you’re looking for a spring-scented dish that stays light, this Baked (or Air-Fryer) Agretti and Ricotta Frittata is the definitive answer.
Forget the classic oily pan-fried frittata: here we aim for 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 tart, mineral flavour, enhanced by the sweetness of a gently sautéed spring onion. It’s the perfect recipe for a quick lunch, a picnic or a gourmet office lunchbox.
If you’ve never tried them, this is the right chance to fall in love with them — not only for their mineral, slightly tart taste but also for the incredible wellness boost they give the body.
Agretti are champions of detox: made of almost 90% water, they are a natural ally for the kidneys and great for reducing bloating after winter. But there’s more! They’re full 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 the pleasure of 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 fryer
- Cuisine: Italian
- Seasonality: Spring
Ingredients
Baked or Air-Fryer Agretti Frittata
- 2 bunches agretti (about 500 g gross (≈ 18 oz / 1.10 lb), which will become about 350–400 g cleaned (≈ 12–14 oz / 0.77–0.88 lb))
- 6 eggs (large, otherwise use 7)
- 1 cup ricotta (spreadable cheese or Robiola)
- spring onion (1 large or 2 small, or use the white part of a leek or a shallot)
- 1/2 cup grated Parmesan (Pecorino Romano if you prefer a stronger, "rustic" flavor (watch the salt!).)
- 1 tablespoon extra virgin olive oil (to sweat the spring onion)
- salt
- black pepper
Tools
- Scolapasta
- Pentola
- Padella
- Pirofila
- Carta forno
- Ciotola
- Friggitrici ad aria
Steps
Baked or Air-Fryer Agretti Frittata
Clean the agretti: remove the red root ends and rinse repeatedly under running water to remove all dirt.
Blanch them in lightly salted boiling water and cook for 5 minutes. Drain and immediately rinse under cold water to set the bright green color.Important: squeeze them well with your hands to remove excess water and coarsely chop them.
Thinly slice the spring onion and sweat it in a nonstick pan with a drizzle of oil and one tablespoon of water for 2–3 minutes. It should become soft and translucent, not browned.
In a large bowl, crack the eggs and lightly beat them with a fork.
Add the ricotta and work the mixture until creamy and smooth (a few small ricotta lumps are normal and will add pleasant texture).
Stir in 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 7–8 in / 18–20 cm) with parchment paper or lightly grease it.
Pour in the mixture and level it out.
Cook at 338°F for about 12–15 minutes.
Tip: Toward the end of cooking, check the browning. If the surface looks ready but the center is still soft, cover with a piece of aluminum foil and continue for another 2 minutes.
In the Oven
Preheat the oven to 356°F (convection).
Pour the mixture into a pan of about 8–8.7 in (20–22 cm) lined with parchment paper.
Bake for 20–25 minutes, until the frittata has puffed up and the top is lightly golden.
Serve the frittata warm or even cold: the flavours of agretti and ricotta settle and become even more intense.
It’s great cut into slices or cubes for an aperitif or a healthy dinner!
Tips
The pan: For these quantities, use a round pan of about 8.7–9.4 in diameter (22–24 cm). This will give you the appealing thickness you see in my photo.
If the ricotta is very watery, let it drain a little in a sieve before adding it to the eggs: this will prevent the frittata from releasing liquid while baking.
Notes
The fundamental advice: watch the cooking!
Remember that the times I give are indicative only. Every oven and air fryer has its own timings and power.
Do the toothpick test: Just like with cakes, if the toothpick 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 a sheet of aluminum foil.
Trust your eye and your oven: the frittata will be ready when it looks puffed, golden and feels firm to the touch!
Shopping advice
When buying agretti, check that the stems are firm, bright green and that the soil at the base is still slightly moist. If the tips are yellowed or limp, better to leave them!
Tasty variations
Mediterranean version: Add chopped sun-dried tomatoes in oil to the batter. Their intense flavor pairs wonderfully with the sweetness of ricotta.
Crispy touch: Sprinkle the surface with pine nuts or sesame seeds before baking (or putting in the air fryer). They’ll add a beautiful crunchy contrast — also great for photos!
Aromatic: If you don’t have fresh mint, try adding some grated lemon zest to the egg mix. Lemon “lights up” the iron taste of agretti and makes everything fresher.
How to clean Agretti (without going crazy!)
Here are my 3 lifesaving steps:
Don’t clean them strand by strand! Take the whole bunch as it is (still tied with the elastic, if present) and place it on the cutting board. With a sharp knife, make a single cut at the base, removing all the red roots and the hardest, soil-covered part in one go.
The “draining” bath: Put the agretti in a large basin of cold water with a pinch of baking soda. Let them rest for 10 minutes: the dirt will settle to the bottom by itself.
Lift the agretti with your hands (don’t pour out the water directly, or the dirt will resurface!) and transfer them to a colander. Rinse them once more under fresh running water.
FAQ (Questions and Answers)
Can I cook it in a pan?
Secrets to avoid breaking it
Because your recipe includes ricotta, the batter will be very creamy and delicate. Follow these steps for a perfect result:
Choosing the pan: Use a high-quality nonstick pan of about 9.5–10.2 in (24–26 cm) for 4 people. Grease the bottom with a little extra virgin olive oil and heat it well before pouring in the mixture.
Low heat: Pour the egg, ricotta, agretti and spring onion mixture. Immediately cover with a lid. Ricotta needs even heat to set without burning the bottom. Cook over medium-low heat for about 8–10 minutes.
The critical moment: When you see the edges golden and the surface beginning to set, run a spatula around the perimeter to make sure it’s not sticking.
Flipping the frittata: Use the lid (or a large flat plate). Place it on the pan, flip with a quick movement and slide the frittata back into the pan to cook the other side for another 4–5 minutes without the lid.
The trick with a ricotta batter is to use the lid: the steam will help the frittata puff up and cook perfectly in the center while keeping it moist and tasty.Lactose-free?
The Ricotta: Use a lactose-free ricotta (widely available in supermarkets). It will keep the same “cloud-like” consistency inside the frittata.
The Cheese: Did you know that cheeses aged more than 24–30 months are naturally lactose-free? The aging process converts lactose into lactic acid. You can use them safely!
Vegan alternative: If you want a different twist, substitute ricotta with silken tofu blended smooth or simply increase the eggs by one and add a tablespoon of sparkling water to keep it light.
If you can’t find lactose-free ricotta, you can use the same amount of mashed boiled potatoes well seasoned. You’ll get a very hearty and filling frittata, naturally lactose- and gluten-free!
