Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Rotolo di frittata alle erbette con gorgonzola e provola ♡

Herb Omelet Roll with Gorgonzola and Provola Cheese

Name: Herb Omelet Roll with Gorgonzola and Provola Cheese
Yield: Serves 4 servings
Ingredients: 5 eggs; 1 tablespoon grated Pecorino cheese; 1 tablespoon grated Parmesan cheese; 1 pound mixed leafy greens (about 500 grams); 2 ounces Gorgonzola cheese (about 60 grams); 2 ounces Provola cheese, shredded (about 60 grams); 1 garlic clove; Extra virgin olive oil

In cucina con il cuore @EleonoraFabrizi

Roma

Herb Omelet Roll with Gorgonzola and Provola Cheese

In cucina con il cuore @EleonoraFabrizi

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Ingredients

Serves 4 servings

5eggs
1 tablespoongrated Pecorino cheese
1 tablespoongrated Parmesan cheese
1 poundmixed leafy greens (about 500 grams)
2 ouncesGorgonzola cheese (about 60 grams)
2 ouncesProvola cheese, shredded (about 60 grams)
1garlic clove
Extra virgin olive oil

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Steps

1

Place the greens in a pan with 1/2 cup water. Once softened, add the garlic and a drizzle of olive oil.
2

Spread the greens on a baking sheet lined with parchment paper. Beat the eggs with the Pecorino and Parmesan cheeses. Pour the eggs over the greens and bake at 400°F (200°C) for about 10 minutes.
3

Remove from the oven and let cool slightly. Add the Gorgonzola and shredded Provola, then roll up the omelet. Wrap it like a candy and bake for another 10 minutes. Remove from the oven and serve.