Frittata with Barba di Frate

The barba di frate frittata is a simple and tasty dish that combines the delicacy of this vegetable with the practicality of a frittata. Barba di frate, also known as agretti or roscano, is a plant with a slightly salty flavor and a crunchy texture, very suitable to be paired with eggs.

Ingredients

• 4 eggs
• 200 g barba di frate
• 1 garlic clove
• 3 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• (Optional) A pinch of dried red chili

Preparation

1. Start by cleaning the barba di frate, removing the roots and the toughest parts. Rinse it several times in cold water to remove any impurities and let it drain well.
2. Bring a pot of lightly salted water to a boil and blanch the barba di frate for about 2-3 minutes to soften it. Then drain and squeeze it to remove excess water.
3. In a skillet, heat the oil with the peeled garlic clove and sauté the garlic until golden, then remove it.
4. Add the well-squeezed barba di frate to the skillet and sauté for a few minutes to let it absorb the flavors of the oil.
5. Beat the eggs in a bowl, add salt, pepper, and, if desired, a pinch of chili. Mix well.
6. Pour the beaten eggs into the skillet with the barba di frate. Stir briefly to combine the eggs with the vegetables and cook over medium-low heat.
7. When the edges of the frittata release easily and the bottom is golden, flip the frittata using a plate or lid and cook the other side for a few minutes.
8. Once cooked, transfer the frittata to a serving plate.

Serve the barba di frate frittata hot or at room temperature. It is a versatile dish that works well as a main course, but also makes a great idea for a quick lunch or an outdoor picnic.

Curiosities

Barba di frate is particularly rich in minerals and vitamins. It is a spring vegetable typical of Mediterranean cuisine and is often used to dress pasta or as a side dish. Its season is very limited, so it is best to enjoy it when you find it fresh at the market!