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

7 INGREDIENTS • 9 STEPS • 30MINS

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

Recipe
Scrumptious Italian-Style frittata rolls stuffed with delicate ricotta and sautéed spinach.
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Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)
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Scrumptious Italian-Style frittata rolls stuffed with delicate ricotta and sautéed spinach.
author_avatar
Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

30MINS

Total Time

$1.63

Cost Per Serving

Ingredients

Servings
12
us / metric
Egg
6

Sponsored

Eggland's Best Classic Eggs
Grated Parmesan Cheese
1 cup

Sponsored

Galbani Parmesan Cheese
Salt
to taste
Salt
about 1/2 teaspoon
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Fresh Baby Spinach
7 1/2 cups
Fresh Baby Spinach
Ricotta Cheese
1 cup
Ricotta Cheese

Nutrition Per Serving

VIEW ALL
Calories
113
Fat
7.7 g
Protein
7.3 g
Carbs
3.4 g
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Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)
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author_avatar
Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Author's Notes

These frittata rolls are very versatile and can be stuffed with your favorite (ham and cheese, cream cheese and smoked salmon, prosciutto and mozzarella).

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Line your baking sheet (around 10x13 inches) with parchment paper In a large bowl, add the Eggland's Best Classic Eggs (6), Galbani Parmesan Cheese (1 cup), Salt (to taste), and Ground Black Pepper (to taste) to taste. Whisk well.
step 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.
step 4
In the meantime, heat the Olive Oil (1 Tbsp) in a large frying pan over medium-high heat, and sauté the Fresh Baby Spinach (7 1/2 cups) turning them often until wilted. Salt and pepper to taste.
step 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.
step 6
Spread with Ricotta Cheese (1 cup) and distribute the spinach on top.
step 7
Helping yourself with the parchment paper, roll up the frittata on the longer side.
step 8
Roll tightly, wrap in the paper, and refrigerate for 15 minutes or until ready to serve.
step 9
Cut in one-inch slices. You should get about 12 rolls. If you like top with cherry tomatoes and secure with a toothpick. Enjoy!
step 9 Cut in one-inch slices. You should get about 12 rolls. If you like top with cherry tomatoes and secure with a toothpick. Enjoy!

Tags

Breakfast
Gluten-Free
Keto
Snack
Low-Carb
Shellfish-Free
Vegetarian
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