First things first, to make this agretti frittata recipe we might have to clarify what agretti really are. Their technical name is Salsola Soda. “Agretti” (aka “Monk’s beard” in Italy) are crunchy chives-shaped leaves, that grow along the Mediterranean coast. They have a really nice texture and a salty-lemony flavor. They are really unique.
In addition, to make them even more uncommon and impossible to find, they are available only for few weeks at the very early stage of spring.
You can eat them boiled and seasoned with some oil and lemon, or with spaghetti. I often prepare this frittata with them and some cheese. Especially with goat cheese.
How to clean your agretti for the frittata
This plant lives in the soil and that is why it is particularly earthy. The first step is to soak them for a few minutes in fresh water to eliminate the excess soil. Then with the help of scissors or a knife remove the roots at the base. Wash again and here you have the clean leaves ready for cooking.
Moreover, agretti contain lots of minerals including sodium, potassium, calcium and magnesium. They also have good amounts of vitamins, in particular vitamins of group B and beta carotene, precursor of vitamin A.