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Rotolo di frittata



  • 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


  • 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


  1. Preheat an oven to 350 F (175 C).
  2. 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.
  3. Pour the egg mixture in an even layer into the lined pan to make a wide, thin, flat omelette.
  4. Bake the eggs for about eight to ten minutes or until firm.  After cooking, cover and reserve for the roll.


  1. 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.


  1. Transfer the cooked egg to a work surface on the parchment paper. 
  2. 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.
  3. When serving, bring the roll to room temperature before slicing.  Serve at room temperature or warm the slices gently in an oven before serving. 

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