Stuffed frittata roll recipe

One of my favorite food writers, M.F.K. Fisher, wrote: “Probably one of the most mysterious things in the world is the egg before it is broken.”

I love eggs in every way.
Scrambled eggs and Italian frittata are two recipes I love to cook and eat. Often, when I have to prepare a meal for myself alone, I choose one of these two dishes.
And especially during the Summer, I like to offer the omelet by serving it as a stuffed roll.

Italian frittata roll

If I say eggs, some people think of scrambled eggs, others of hard-boiled eggs, but it is not as immediate to think of the frittata. Which instead deserves to return to our tables because it is an easy, inexpensive, versatile dish. And an interesting version of the frittata is the stuffed roll.

Eat the frittata roll at room temperature or cold from the refrigerator, depending on the outside temperature. You can cook it in advance, it is perfect for many occasions, and you can serve it from early spring until the last warm days of autumn.

The execution is so simple. You have to start with the basics, i.e., an Italian frittata. You can make it also by adding spinach or parsley to the eggs (I chose the scent and flavor of parsley for my roll). In general, peas, carrots, or zucchini also work well. Anything else I can’t think of, but it will be there.

For the filling, free your imagination. My only advice is to use spreadable cheese, which, after you cut the roll into slices, will help hold the filling ingredients together. You can substitute soft cheese with a mix of mascarpone and ricotta.

As I wrote, the frittata roll is easy to make.
But be careful if you don’t want to have any problems cutting it into slices. You need to remember two things: help it take the shape of the roll by wrapping it tightly in plastic wrap and giving it some time, a few hours, or overnight in the refrigerator.

Buona cucina, Monica

Such a frittata!

With mortadella Bologna, country-style tripe (eggs in tripe) or made with garden herbs and Parmesan cream?
Taste all them and choose your favorite.

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Food Tips

To make the frittata fluffier, whip the egg whites and then incorporate the other ingredients (yolks, milk, oil, spinach).

To cut the roll so that the slices remain whole, after filling, wrap a little tightly in cling film and leave to rest in the fridge for at least an hour.

Stuffed Frittata Roll Recipe

serves 4-6
List of Ingredients

Italian frittata
4 eggs
milk or heavy cream, 30 g
grated parmesan cheese, 30 g
chopped fresh parsley, 3 g
salt and olive oil to taste

Filling
soft cheese, 130 g
cooked ham, 80 g
carrot, 1
Soy sauce or balsamic vinegar to taste.

Method

Beat eggs with oil, salt, milk, and Parmigiano in a bowl.

Add chopped parsley and combine with eggs while stirring. To make the batter smooth and homogeneous, use an immersion blender.

Cook the frittata for a few minutes on both sides in a lightly greased, nonstick, large pan.

Or line a baking sheet with baking paper, wet and squeezed, pour in the mixture, and bake in a preheated oven at 180 degrees, static function, for about 20 to 25 minutes, checking occasionally.

Let cool for 30 minutes.

Cut the carrot into thin matchsticks and plunge them into a hot pan with a few drops of olive oil and a little soy sauce or balsamic vinegar. Cook over high heat, moving the carrots around for a few minutes. Then let them cool.

Lay the frittata on some plastic wrap spread out on the table. That will help you roll it and then hold the roll in shape.

Spread out most of the cheese, add the ham, spread what’s left of the cheese here and there, and scatter the carrot matches. The cheese helps hold the other ingredients together.

Roll up the frittata, help yourself with plastic wrap, and close the roll tightly.

Place in the refrigerator for two hours or, better yet, overnight.

Cut into slices and serve with a side dish. You can store it in the refrigerator for up to two days.