{"id":8273,"date":"2017-10-27T17:23:47","date_gmt":"2017-10-27T15:23:47","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/italian-stuffed-spinach-frittata-roll\/"},"modified":"2026-07-20T16:13:58","modified_gmt":"2026-07-20T14:13:58","slug":"stuffed-frittata-roll-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/stuffed-frittata-roll-recipe\/","title":{"rendered":"Stuffed frittata roll recipe"},"content":{"rendered":"

One of my favorite food writers, M.F.K. Fisher, wrote, \u201cProbably one of the most mysterious things in the world is the egg, before it\u2019s cracked open.\u201d<\/p>\n

I love eggs in every form.<\/p>\n

Scrambled eggs and omelets are two dishes I love to cook and eat. Often, when I\u2019m preparing a meal just for myself, I choose one of these two dishes.<\/p>\n

Especially during the warmer months, I like to serve the frittata as a stuffed roll.<\/p>\n

Stuffed frittata roll<\/strong><\/h4>\n

If I say egg, some people think of scrambled eggs, others of hard-boiled eggs, but it\u2019s not quite as obvious to think of a frittata.<\/p>\n

Yet it deserves to make a comeback on our tables because it\u2019s an easy, inexpensive, and versatile dish.<\/p>\n

An interesting variation on the frittata is the stuffed roll.<\/p>\n

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.<\/p>\n

\"Stuffed<\/p>\n

It\u2019s very simple to make.<\/h5>\n

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.<\/p>\n

The frittata for the roll needs to be thin. That\u2019s why I use a large nonstick skillet so that the mixture spreads out to form a frittata just a few millimeters thick.<\/p>\n

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\u2019s ready. Since it\u2019s so thin, there\u2019s 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.<\/p>\n

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\u2019s well-drained and spread in a thin layer. When choosing vegetables, pick ones that don\u2019t 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.<\/p>\n

It\u2019s up to you whether to spread mayonnaise between the layers.<\/p>\n

The frittata roll is easy to make, but be careful: if you want to avoid problems when slicing it, remember to:<\/p>\n