Rotolo Di Frittata

Difficulty:

1/5

Ease of Preparation: Medium
Yield: 3-4 servings

Running out of frittata recipes? Rotolo di Frittata is a new take on the old-school Italian omelette like you’ve never seen before! First, the egg layer is baked slow and low until just set, then? It is layered with mild, sweet prosciutto cotto, sharp provolone cheese, and tangy arugula pesto – a pure sensory delight! And finally? The whole crazy cool thing gets rolled and then sliced into unique and gorgeous pinwheels! This new take on the classic is guaranteed to impress the guests at your next brunch event!

Ingredients:

For the roll:

6 large eggs
3 tablespoons (45 mL) milk
Salt and pepper
1 ounce (28 g) Parmesan cheese, grated
½ lemon, juice
3 ounces (85 g) prosciutto cotto, sliced thin
4 ounces (113 g) sliced provolone cheese, sliced thin

For the pesto:

1 cup (240 mL) arugula (tightly packed), washed
2 tablespoons (30 mL) pine nuts
3 tablespoons (45 mL) extra virgin olive oil, more as needed
2 tablespoons (30 mL) grated pecorino, more as needed
½ lemon, juice
Salt and pepper

Method:

Preheat an oven to 350 F (175 C).

Combine the eggs, milk, salt, pepper, Parmesan, and lemon juice together in a bowl and mix until uniform in texture. Prepare a rimmed baking sheet with parchment paper overlapping the sides. Spray the parchment with cooking spray.

Pour the egg mixture in an even layer into the lined pan to make a wide, thin, flat omelette.

Bake the eggs for about 8-10 minutes or until firm. After cooking, cover and reserve for the roll.

For the arugula pesto:

In a small food processor, combine the arugula, pine nuts, pecorino, lemon juice, and olive oil, season with salt and pepper and blend to a paste. Add more pecorino or oil if needed.

For the roll:

Transfer the cooked egg to a work surface on the parchment paper.

While still hot, layer first with the provolone, then add the sliced prosciutto, then the pesto. Roll up the cooked egg around the fillings to create a tight pinwheel roll, using the parchment to shape the roll into a large log. Wrap it tightly and refrigerate for at least an hour for it to firm up.

When serving, bring the roll to room temperature before slicing. Serve at room temperature or warm the slices gently in an oven before serving.