Frittata with Monk's Beard

The frittata with monk’s beard is a simple and tasty dish that combines the delicacy of this vegetable with the convenience of a frittata. Monk’s beard, also known as agretti or roscano, is a plant with a slightly salty taste and a crispy texture, very suitable to be paired with eggs.

Ingredients

• 4 eggs
• 200 g of monk’s beard
• 1 clove of garlic
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• (Optional) A pinch of dried red chili pepper

Preparation

1. Start by cleaning the monk’s beard, removing the roots and the harder 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 monk’s beard for about 2-3 minutes to soften it. Then, drain it and squeeze it to remove the excess water.
3. In a pan, heat the oil with the peeled garlic clove and sauté the garlic until it becomes golden, then remove it.
4. Add the well-squeezed monk’s beard to the pan and sauté it for a few minutes so that it flavors in the oil.
5. Beat the eggs in a bowl, add salt, pepper, and if you like, a pinch of chili pepper. Mix well.
6. Pour the beaten eggs into the pan with the monk’s beard. Stir briefly to blend the eggs with the vegetable and let cook over medium-low heat.
7. When the edges of the frittata easily come away and the bottom is golden, flip the frittata using a plate or a lid and cook it for a few more minutes on the other side.
8. Once cooked, transfer the frittata onto a serving plate.

Serve the frittata with monk’s beard warm or at room temperature. It is a versatile dish that can be a main course but is also a great idea for a quick lunch or an outdoor picnic.

Curiosity

Monk’s beard is particularly rich in minerals and vitamins. It is a spring vegetable typical of Mediterranean cuisine and is often used to season pasta or as a side dish. Its seasonality is quite limited, so it is good to take advantage of it when it is fresh at the market!