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’s cracked open.”

I love eggs in every form.

Scrambled eggs and omelets are two dishes I love to cook and eat. Often, when I’m preparing a meal just for myself, I choose one of these two dishes.

Especially during the warmer months, I like to serve the frittata as a stuffed roll.

Stuffed frittata roll

If I say egg, some people think of scrambled eggs, others of hard-boiled eggs, but it’s not quite as obvious to think of a frittata.

Yet it deserves to make a comeback on our tables because it’s an easy, inexpensive, and versatile dish.

An interesting variation on the frittata is the stuffed roll.

The frittata roll can be eaten at room temperature or chilled in the refrigerator. It can be made ahead of time, is perfect for many occasions, and can be served from early spring through the last days of fall.

It’s very simple to make.

You have to start with the basics, namely the frittata, which you can make plain or with finely chopped herbs added to the beaten eggs to give it flavor and color. I usually use basil or parsley.

The frittata for the roll needs to be thin. That’s why I use a large nonstick skillet so that the mixture spreads out to form a frittata just a few millimeters thick.

I cook it on a small burner over low heat, letting it cook slowly. When you shake the pan and the frittata comes away from the bottom, it means it’s ready. Since it’s so thin, there’s no need to flip it; I turn off the heat and let it cool slightly. If I notice any spots that are still soft, I cover the pan with a lid for a few minutes.

My favorite stuffing is simple: cooked ham, thin slices of cheese, and cooked or raw vegetables cut very thinly. You can also use fresh ricotta, as long as it’s well-drained and spread in a thin layer. When choosing vegetables, pick ones that don’t release too much liquid. I like carrots and zucchini, which I cut with a vegetable peeler. You can also use washed and dried salad greens.

It’s up to you whether to spread mayonnaise between the layers.

The frittata roll is easy to make, but be careful: if you want to avoid problems when slicing it, remember to:

• don’t overfill it along the edges;
• help it take the shape of a roll by wrapping it tightly in plastic wrap;
• et it rest in the refrigerator for a few hours or overnight.

Such a frittata!

With mortadella, frittata in (fake) tripe, or with herbs and Parmigiano cream?

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Stuffed frittata roll

This stuffed frittata roll with cheese, zucchini, and ham is a quick, easy, home-cooked dish that everyone usually loves. It is fresh and tastes delicious!

Course Aperitif, Appetizer, Main Course, One dish

Cuisine Italian

Keyword Eggs, Frittata, Stuffed frittata roll

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Let the frittata rest for 30 mins 30 minutes minutes

Servings 4 serves

Equipment

• 1 pan, diameter 32 cm
• 1 potato peeler
• 1 sheet of parchment paper
• plastic wrap

Ingredients

Frittata

• 3 eggs, about 160 g
• 40 g of milk or heavy cream
• 1 g of salt
• 1 tablespoon olive oil, plus more for greasing the pan

Stuffing

• 100 g of dark green zucchini
• olive oil and salt to taste
• 100 g of thinly sliced cheese
• 100 g of cooked ham
• mayonnaise, optional

Instructions

Frittata

• In a bowl, beat the eggs with oil, salt, and milk using a fork. If you’d like to add a chopped herbs, add it now.
• Lightly grease the bottom of the pan with olive oil, heat the pan over small heat / medium flame for 1 minute, pour in the batter, and cook the frittata over low heat for 5-6 minutes, or until the frittata pulls away from the bottom of the pan on its own. Do not flip the frittata it’s thin, and you risk breaking it. If it seems a bit soft in some spots, turn off the heat and cover the pan with a lid for one minute. Then remove the lid and let it cool slightly.

Assembling the frittata roll

• Wash and dry the zucchini, trim the ends, and use a vegetable peeler to cut them into thin slices. Drizzle with a little olive oil and season with salt. Set aside. If you like, you can cook them for a minute in a pan; I usually use them raw rather than cooked. They add a nice crunch that I like.
• Lay out a rectangle of plastic wrap on your work surface. Place a sheet of parchment paper on top, then arrange the frittata on it.
• There's no specific order for adding the ingredients to fill the roll. Usually, I start by placing 4 slices of cheese (not overlapped), then add a thin layer of zucchini, followed by cooked ham, more cheese, and then more zucchini. Don't make the layers too thick, or you won't be able to close the roll. It's up to you whether to add mayonnaise between the layers.
• Roll up the frittata using the parchment paper for support, then slide it off the parchment and wrap the roll tightly in plastic wrap.
• Refrigerate for two hours or overnight.
• Cut the roll into 1-cm slices. Don't serve the ends because they are almost without stuffing.

Tips

• You can prepare the roll the day before.
• Store leftovers in the refrigerator for a couple of days.