Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Rotolo di uova con rucola,farcito con bresaola e parmigiano

Egg Roll with Arugula, Filled with Bresaola and Parmesan

Name: Egg Roll with Arugula, Filled with Bresaola and Parmesan
Total time: 600 s
Yield: Serves 1 serving
Ingredients: 2 whole eggs + 1/4 cup egg whites (about 50 grams); Turmeric and black pepper, to taste

Nunzia Marzocco @Nunziamarzocco68

I learned to eat arugula as a child because my mom loved it and used it to add flavor to all kinds of salads. At first, I didn’t like its bitter, peppery taste, but over time I grew to appreciate this vegetable with so many benefits. Today I made a simple roll, and remembering my mom and knowing she would have loved this frittata made me feel very close to her.

Nunzia Marzocco @Nunziamarzocco68

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Ingredients

10 minutes

Serves 1 serving

2whole eggs + 1/4 cup egg whites (about 50 grams)
Turmeric and black pepper, to taste
Arugula, as desired
3 slices bresaola
Parmesan shavings, to taste

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Steps

10 minutes

1

Beat the eggs with the egg whites, salt, pepper, and turmeric.
2

Wash and dry the arugula, then add it to the eggs.
3

Mix well and lightly grease a small baking pan. Pour in the mixture and cook over medium heat.
4

When the frittata is set, use a plate or lid to flip it and cook the other side.
5

When done, carefully place it on a plate to avoid breaking it and let it cool slightly. Fill with Parmesan shavings and bresaola slices.
6

Roll it up and enjoy with plenty of your favorite vegetables.