There Omelette with agretti it’s a second vegetarian course tasty, protein-rich and fast, based on this spring vegetables also known as friar’s beard: tender green threads, with a spinach-like flavor; which are first cleaned and blanched, then combined with the eggs And cheese and off to cooking, giving life to a dish in just a few minutes save dinner that will win you over at the first bite!
The great thing is you can cook your own agretti omelette in the pan in the classic way, or do like me, cook it in the oven with the same method as the vegetable omelette. It turns out a lot lighter and absolutely very deliciouseven more than the classic one, because incredibly soft! In the process you find both versions. You can also make from this basic preparation delicious variations: enrich it with diced cooked ham, or scamorza, or leftovers from the fridge. Perfect as a second course for both lunch and dinner, when time is short but you don’t want to give up a nutritious and delicious dish! You can accompany it with many vegetable side dishes or enjoy it as a sandwich in the middle of two slices of Homemade bread is out of this world! Finally, the omelette with agretti is delicious even the next day, coldtherefore ideal for trips out of town and picnics and more aperitif, cut into cubes!
Discover also: omelette with courgette flowers (in the pan or in the oven)
Omelette recipe with agretti
Preparation | Cooking | Total |
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5 minutes | 30 minutes | 35 minutes |
Cost | Kitchen | Calories |
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Bass | Italian | 212 Kcal |
Ingredients
Quantity for 4 people / 1 24cm pan or 1 24cm baking tray |
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How to make agretti omelette
First of all, clean the agretti. Remove the small hard twig that holds the wires together. wash them.
Then fill a pan with water and salt, boil the agretti for about 7 – 8 minutes, they should be soft. Drain them:
Then beat the eggs in a bowl, add the yogurt, salt and pepper, mix well with a hand whisk, until you obtain a creamy mixture. Finally add the drained agretti and mix well.
Agretti omelette in a pan
Use a 22 cm non-stick pan and grease it with a little oil, heat well over a moderate heat, add the mixture and cook with the lid on for 5 – 6 minutes, check with a spatula that it comes off, turn over with the help of a platter. Then put it back in the pan and cook for about 1 more minute, without burning it too much.
Omelette with baked agretti
Transfer the mixture to a baking tray lined with baking paper:
Finally, cook in a very hot static oven at 180° for about 20 – 25 minutes. As soon as it hardens, you can check and open the oven. The toothpick must come out clean.
Here’s yours ready Omelette with agretti
storage
You can store in the fridge in the least cold part. You can heat it in the oven or microwave. Perfect for 3 days!
Also discover my entire collection of second courses