Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)

Scrumptious Italian-Style frittata rolls stuffed with delicate ricotta and sauteed spinach

Let's roll into this holiday weekend with one (...or lots!!) of these scrumptious and easy-to-make stuffed frittata rolls.

This Italian-style appetizer is a great finger food addition to your Fourth of July party ... or any brunch or dinner really. 

This recipe is fancy and festive. It's quick, easy and so versatile. You can really go crazy with the filling and find your best combination. 

Think: cream cheese/salmon, prosciutto/mozzarella/arugula, ham/cream cheese... Your imagination is the only limit!

Today I stuffed mine with a simple and delicate ricotta cheese and sautéed baby spinach. AND best of all, I used my favorite Eggland's Best eggs for the frittata. 

What I love the most about this brand is that it offers high quality eggs, from hens fed an all-vegetarian healthy diet which results in a better tasting and more nutritious eggs. 

Compared to ordinary eggs, EB eggs have 

- ten times more vitamin E (an antioxidant that helps to protect body cells and tissues in the heart, skin, joint), 

- six times more vitamin D (aids the body's absorption of calcium, which is essential in helping to form and maintain strong bones and muscle strength),

- 25% less saturated fat (to maintain healthy cholesterol levels and cardiovascular functions), 

- more than double the Omega 3 fatty acids (beneficial for heart health, brain and eye function), and vitamin B12 (important for healthy protein metabolism, energy production, cognitive, cardiovascular, and nervous system health). 

Can’t get any better than this!! 

Now let's talk recipe for a minute. The idea is to make a thin frittata (much thinner than you would normally). And you can either bake it, like I did here in a rectangular baking sheet (you can adjust the amount of eggs based on the size of your pan). OR, you can cook on your stove top using a large non stick frying pan. This method is quicker (only takes few minutes to cook) and quite simple (no trouble flipping the frittata when it's this thin). Both methods work great ... I only chose the baking because the rectangular baking sheet gives me more regular (and picture perfect) rolls. The eye needs its part in my case!

Here is the RECIPE CARD for these frittata roll ups stuffed with spinach and ricotta: 

 

Yield: 12 pieces (about 4 servings)

Author: Manuela Mazzocco

Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)

Scrumptious Italian-Style frittata rolls stuffed with delicate ricotta and sauteed spinach

Prep time: 15 MinCook time: 15 MinInactive time: 10 MinTotal time: 40 Min

Ingredients

• 6 large eggs
• 1 cup grated Parmesan cheese
• salt to taste (about 1/2 teaspoon)
• pepper to taste
• 1 tablespoon olive oil
• 8 oz (225 gr) baby spinach
• 8 oz (225 gr) ricotta cheese

Instructions

1. Preheat the oven to 350 ℉ (180. Line your baking sheet (around 10x13 inches) with parchment paper
2. In a large bowl, add the eggs, Parmesan cheese, salt and pepper to taste. Whisk well.
3. Pour on the prepared baking sheet and bake for about 12 to 15 minutes until the frittata is set and lightly golden on top.
4. In the meantime, heat the oil in a large frying pan over medium-high heat, and saute' the spinach turning them often until wilted. Salt and pepper to taste.
5. When ready, flip the frittata onto another piece of parchment paper. Remove the baking paper on top and let cool for a few minutes.
6. Spread with ricotta cheese and distribute the spinach on top.
7. Helping yourself with the parchment paper, roll up the frittata on the longer side. Roll tightly, wrap in the paper and refrigerate for 15 minutes or until ready to serve. Cut in one inch slices. You should get about 12 rolls. If you like top with a cherry tomatoes and secure with a toothpick. Enjoy!

Did you make this recipe?

Tag @cookwithmanuela on instagram and hashtag it #cookwithmanuela

Created using The Recipes Generator