Warm Zucchini Frittata Roll

Name: Warm Zucchini Frittata Roll
Ingredients: 4 eggs; 1/4 cup grated Parmesan cheese (30 grams); 2 medium zucchini; 1 pinch salt; 1 pinch black pepper; For the filling; 5 1/3 oz cooked ham (150 grams); Several slices smoked provolone cheese; Or another type of melting cheese

Laura Cicutto @ConLaura

Cavallino (VE)

The zucchini frittata roll is a twist on the classic frittata—simple and light, thanks to being baked in the oven. It’s a great way to use up leftovers; I made it to use some zucchini that were a bit past their prime and some leftover deli meat and cheese. After filling it, I baked it again to melt the cheese and served it warm, perfect for the winter season. In summer, you can use creamy cheeses, roll it up, and chill it in the fridge instead.

Laura Cicutto @ConLaura

Saved

Ingredients

4eggs
1/4 cupgrated Parmesan cheese (30 grams)
2medium zucchini
1 pinchsalt
1 pinchblack pepper
For the filling
5 1/3 ozcooked ham (150 grams)
Several slices smoked provolone cheese
Or another type of melting cheese

Saved

Steps

1

Wash, trim, and grate the zucchini into julienne strips using a box grater with large holes.
2

In a bowl, beat the eggs with salt and pepper using a fork. Add the Parmesan, zucchini, and mix well.
3

Pour the mixture into a 10x14 inch (25x35 cm) baking pan lined with parchment paper, spreading it out evenly.
4

Bake in a preheated conventional oven at 350°F (180°C) for 17-20 minutes.
5

Once baked, flip the frittata onto a clean sheet of parchment paper. Carefully remove the parchment used for baking.
6

Roll up the frittata with the parchment paper so it holds its shape as it cools and doesn’t break.
7

Let it cool on a wire rack.
8

Once cooled, unroll and cover the surface with the cooked ham, then layer the provolone or other melting cheese on top.
9

Roll up the frittata again, wrap it in parchment paper, and bake in a preheated oven at 375°F (190°C) for 12-15 minutes. Remove from the oven, take off the parchment, slice, and serve immediately.