Italian Recipe Collection

vegetables

Frittata Roll

Ingredients

For a 30 x 15 cm (approx. 12 x 6 inch) baking pan

For the frittata base:

For the warm filling:

For the cold filling:

Instructions

  1. Preheat the oven to 180°C (350°F). Line a 30 x 15 cm rectangular baking pan with parchment paper.
  2. In a mixing bowl, crack the eggs and whisk them together with the grated cheese, salt, pepper (if using), and a handful of chopped parsley.
  3. Pour the egg mixture into the prepared baking pan, spreading it evenly.
  4. Bake for about 10–12 minutes, just until the frittata is set. Remove from the pan and let it cool for about 10 minutes.
  5. Lay a sheet of plastic wrap over the top of the frittata, then carefully roll it up, peeling it away from the parchment paper as you go.
  6. To assemble with the warm filling: Unroll the frittata and arrange the slices of ham, followed by your choice of vegetables, and finish with the sliced mozzarella. Roll it tightly back up, wrap it in parchment paper, and place it back on the baking pan. Bake in a static oven at 180°C (350°F) for about 15 minutes. Remove from the oven, let it cool slightly to set, and slice.
  7. To assemble with the cold filling: Unroll the frittata and spread an even layer of cream cheese (or liver pâté) over the surface. Add the arugula and finish with the slices of ham or cured meats. Roll it tightly, seal with plastic wrap, and refrigerate for 20 minutes to firm up before slicing.