Rotolo di frittata 
Omelet Roll
For the third lesson of Cookpad's video school, dedicated to zero-waste cooking, we explore recycling with eggs.
Omelet Roll
For the third lesson of Cookpad's video school, dedicated to zero-waste cooking, we explore recycling with eggs.
Cooking Instructions
- 1
In a bowl, crack the eggs and beat them for a few minutes.
- 2
Add the grated cheese and continue beating.
- 3
Line a baking sheet with parchment paper and pour the mixture, making sure to fill the corners. Bake at 350°F (static oven) for 15 minutes.
- 4
Once cooked, remove the base from the baking sheet and place it on a piece of parchment paper. Let it cool.
- 5
When the base has cooled, spread the cream cheese and sprinkle the previously squeezed and salted chicory.
- 6
Take the base from the longer side and roll it up tightly, using the parchment paper to help if needed. Wrap it tightly in the parchment paper and let it rest in the refrigerator for about an hour and a half.
- 7
After the resting time, cut into slices with a sharp knife, plate, and serve.
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