Search
Close this search box.

Rotoli di Frittata (Frittata Rolls)

Want to wow your guests at your Christmas party? Bring out a tray of this variety packed Rotoli di Frittata (Frittata Rolls).They look similar to a Japanese Maki Roll and the colors are festive and bright.

Rotoli di Frittata (Frittata Rolls)

Want to wow your guests at your Christmas party? Bring out a tray of this variety packed Rotoli di Frittata (Frittata Rolls).They look similar to a Japanese Maki Roll and the colors are festive and bright.

Rotoli di Frittata (Frittata Rolls)

Prep Time

2 hours 35 min

Total Time

4 hours 5 min

Serves

6–8 people

Print

Ingredients

Spinach and Ricotta Rotoli:

6 organic free range eggs

30 g grated Italian Parmigiano Reggiano

Pinch of salt

1 large package organic prewashed baby spinach

2 Tbsp E.V.O. oil

1 clove garlic

Pinch of salt and fresh cracked pepper

130 g good quality ricotta cheese

 

Smoked Dill Salmon, Cream Cheese, and Avocado Tomato Rotoli:

2 Tbsp tomato paste

6 Organic free range eggs

30 g grated Parmigiano Reggiano

Pinch of salt

130 g Cream Cheese

140 g Smokes Dill Salmon

1 Avocado cut in half and sliced thinly

 

Speck, Goat Cheese, Zucchini Rotoli:

1 cup grated zucchini

1 Tbsp E.V.O. oil

1 clove garlic

Pinch of salt and cracked pepper

4 Organic free range eggs

30 g grated Parmigiano Reggiano

pinch of salt

140 g plain goat cheese

100 grams speck sliced thinly

Instructions

Spinach and Ricotta Rotoli:

  1. Pre-heat oven to 350 F
  2. In a sauté pan drizzle in olive oil, toss in garlic and add spinach, season with salt and pepper.
  3. Cover and sauté till spinach is wilted and soft. About 10-15 minutes on low to medium heat. Take out and place in fine sieve and squeeze the excess water out.
  4. Place in bowl and set aside.
  5. Butter a 9″x13″x2″ high baking pan and line with parchment paper.
  6. In a large bowl whish eggs, Parmigiano, pinch of salt.
  7. Pour egg mixture into parchment lined pan and place in middle rack of oven.
  8. Cook for about 10-15 minutes, check to make sure eggs are not browning on top.
  9. Take out of oven, let cool a bit then grab parchment paper lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of parchment it cooked in.
  10. Spread ricotta evenly and on top total surface of the frittata.
  11. Take cooked spinach and distribute it on top of the ricotta.
  12. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
  13. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight.
  14. Put roll onto a plate and into the fridge for two hours.
  15. Take rotoli out of fridge and take parchment off.
  16. With a sharp knife cut rotoli into 2cm thick rolls. on platter.
  17. Place on a platter. Ready to serve.

 

Smoked Dill Salmon, CreamCheese and Avocado Tomato Rotoli:

  1. Pre heat oven to 350 F.
  2. Butter a 9″x13″x2″ high baking pan and line with parchment paper.
  3. In a large bowl whisk eggs with the tomato paste. Add Parmigiano and salt, stir.
  4. Pour into parchment lined pan and place in middle rack of oven.
  5. Cook for 10-15 minutes making sure to check to see that eggs are not browning on top.
  6. Take out of oven and cool. Grab parchment lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of the parchment that it cooked in.
  7. Spread cream cheese all over top of frittata.
  8. Layer the slices of salmon on top of the cream cheese.
  9. Place the avocado slices in the middle, all along the long side keeping it an inch or so from the edge.
  10. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
  11. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight, Put the rotoli onto a plate and into the fridge for 2 hours.
  12. Take rotoli out of fridge and take parchment off.
  13. With a sharp knife cut rotoli into 2cm thick rolls.
  14. Place on platter. Ready to serve.

 

Speck, Goat Cheese and Zucchini Rotoli:

  1. Pre-heat oven to 350 F
  2. Butter a 9″x13″x2″ high baking pan and line with parchment paper.
  3. In a medium pan drizzle olive oil and bring to low to medium heat. Toss in garlic and grated zucchini.
  4. Season with salt and pepper and sauté for about 10 minutes or until zucchini is softened.
  5. In a large bowl whisk eggs, Parmigiano, and salt. Add zucchini and stir.
  6. Pour into parchment lined baking pan and place into middle rack of oven.
  7. Cook for 10-15 minutes making sure to check to see that eggs are not browning on top.
  8. Take out of oven and cool. Grab parchment lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of the parchment that it cooked in.
  9. Spread goat cheese all over top of frittata.
  10. Layer speck throughout on top of goat cheese.
  11. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
  12. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight. Put the roll onto a plate and into the fridge for 2 hours.
  13. Take rotoli out of fridge and take parchment off.
  14. With a sharp knife cut rotoli into 2cm thick rolls.
  15. Place on platter. Ready to serve.

RELATED RECIPES

Asparagus & Goat Cheese Frittata

View Recipe

Spaghetti & Meatballs

View Recipe

 Chicken Parmigiana

View Recipe

Sheet Pan Vegetables 3 Ways

View Recipe