Egg White Frittata Roll with Ricotta, Spinach, and Sun-Dried Tomatoes

Name: Egg White Frittata Roll with Ricotta, Spinach, and Sun-Dried Tomatoes
Total time: 5400 s
Yield: Serves 2 servings
Ingredients: 2 large eggs; 4 large egg whites; 1/4 cup grated Parmesan cheese (20 grams); 1 pinch salt; 1 pinch black pepper; 1/2 cup ricotta cheese (100 grams); 2 1/2 cups cooked spinach, drained and chopped (250 grams); 2 sun-dried tomatoes; 1 clove garlic; Extra-virgin olive oil

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

I had some leftover egg whites in the fridge from making pastry cream, so I used them in this stuffed frittata roll. For the filling, I sautéed spinach with garlic and sun-dried tomatoes, then added ricotta cheese.

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

Saved

Ingredients

1 hour 30 minutes

Serves 2 servings

2large eggs
4large egg whites
1/4 cupgrated Parmesan cheese (20 grams)
1 pinchsalt
1 pinchblack pepper
1/2 cupricotta cheese (100 grams)
2 1/2 cupscooked spinach, drained and chopped (250 grams)
2sun-dried tomatoes
1 clovegarlic
Extra-virgin olive oil

Saved

Steps

1 hour 30 minutes

1

Crack the eggs into a bowl, add the egg whites, grated Parmesan, salt, and black pepper. Whisk well to combine.
2

Line a rectangular baking pan with parchment paper. Pour in the egg mixture and spread it evenly to cover the bottom of the pan in a thin layer (it should be thin so it doesn't break when you roll it).
3

Bake at 350°F (180°C) for 15 minutes. Remove from the oven and let cool.
4

Meanwhile, prepare the filling. Soak the sun-dried tomatoes in water to rehydrate them and remove excess salt. Sauté the finely chopped spinach with the garlic, a drizzle of olive oil, and the sun-dried tomatoes cut into small pieces.
5

Carefully remove the frittata from the parchment paper and flip it over. Spread the ricotta evenly on top, then add the spinach and sun-dried tomato mixture (remove the garlic).
6

Starting from the longer side, roll up the frittata, using the parchment paper to help if needed. Wrap it in the paper and refrigerate for at least one hour.
7

Remove the paper and slice the roll. Serve the stuffed frittata roll at room temperature or slightly warmed.