I filled this frittata with cream cheese and rolled it….it’s great as a little appetizer
- 3 large eggs
- spinach cooked and chopped
- pecorino cheese
- cream cheese (I used robiola, but any cream cheese will work)
- salt and freshly ground black pepper
- extra virgin olive oil
Lightly beat the eggs with a fork, add in the squeezed, chopped spinach and then zap it with an immersion mixer…this gives it the lovely green colour. Now add a good handful of grated pecorino cheese, salt and pepper to taste. Put enough oil to coat the bottom of a heavy based, non-stick frying pan and cook the frittata. When it’s cold place it on a piece of clingfilm, spread with cream cheese and then use the clingfilm to help you to roll it. Wrap the cling film tightly around the rolled frittata and leave it in the fridge for a while. Remove it from the fridge and cut in thinnish slices. Buon appetito 🙂
Cook with Ellen in Puglia 