Agretti Frittata with Prosciutto & Fig Nibbles

I noticed that I make frittate (omelettes) everytime we are leaving for a vacation.  Last year I made a spinach, sun-dried tomatoes & mint frittata.  I depend on frittate as dishes to throw together the last strugglers of the fridge.  This time, I had some agretti, prosciutto crudo and a couple of figs.  And quite a number of eggs.  Some I used in this frittata and the rest, I used to make some cakes. 

After a week of emptying the fridge, I can now see the back and sides of it.  The last time I saw them was when the refrigerator arrived to our house.  All white, shiny, stain-free and fragrant of plastic.  And I will be ready again to fill it up with new things when I come back.

I actually made two frittate to finish the green vegetables.  One was frittata di asparagi (asparagus omelette) and the other one was this frittata di agretti (friar's beard omelette).   The asparagus is able to stand on its own as a delicious omelette.  Agretti is delicious too but I wanted something to break off the omelette dinner but mainly not to scare off the kids with too much healthy green color in it.  

One of my favorite combinations is figs and prosciutto crudo.  I love pairing figs with prosciutto.  Sweet & salty together may sound strange but it is a classic combination on the Italian table.  Prosciutto is also very good combined with melons.  I can survive with these two plates alone, alternating figs with melons.

I am leaving you with this recipe until I settle myself at the Dolomites.  I have been going there for the past 13 summers after my husband introduced it to me where he himself had been spending his summers for the past 30 something years.  I will be posting pictures of the places we visit there in the next posts and you yourself will understand why we keep on going back there.  Meantime, here are some of my old recipe posts with pictures of the Dolomites from last year.  Gelato alla Vaniglia con Frutti di Bosco, Penne Rigate with Chanterelle Mushrooms, Speck & Tomatoes and Risotto ai Funghi (Mushrooms).

From there, I will be blogging old recipes that I prepared here and new ones that I will be cooking there.  Hoping everyone enjoys the weekend!

Agretti Frittata with Prosciutto & Fig Nibbles

Makes about 10
  • 4 eggs
  • 2 tablespoons parmigiano reggiano
  • 5 slices prosciutto crudo
  • 2 - 3 figs (1 fig cut into wedges.  Another fig sliced into thin round slices.  Leave the third one to fill up what kind of slices are lacking.)
  • mint, chopped finely
  • 100 grams agretti (Can be replaced with spinach or whatever greens you have.), chopped
  • extra virgin olive oil
  • salt 
  • food sticks 
  1. In a bowl, whisk the eggs, parmigiano reggiano and a pinch of salt.  Set aside.
  2. Sautè the agretti in a medium saucepan with extra virgin olive oil.  
  3. After about 7 minutes or when agretti are cooked through spread them well throughout the saucepan.
  4. Pour egg mixture in the pan, making sure that the eggs have covered all the agretti.  Sprinkle the mint on the frittata.  Cook both sides.
  5. When the frittata is cooked, slice to squares.  
  6. To compose, lay one square of frittata on a plate, put a slice of prosciutto crudo of the same dimension on top, then follow with a thin round slice of fig, then another square of frittata.  Finalize it with a wedge of a fig on top.   Garnish with a small mint leaf on top if you wish.  Secure with a food stick.