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Rotolo di frittata
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Ingredients
ROLL
- 6 large eggs
- 3 tablespoons (45 ml) milk
- Salt and pepper
- 1 ounce (28 g) Parmesan cheese, grated
- 1/2 lemon, juiced
- 3 ounces (85 g) prosciutto cotto, sliced thin
- 4 ounces (113 g) sliced provolone cheese, sliced thin
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
- 1/2 lemon, juiced
- Salt and pepper
Directions
- 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 eight to ten minutes or until firm. After cooking, cover and reserve for the roll.
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.
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.
