Frittata Rolls Stuffed with Ricotta and Fresh Mint

Name: Frittata Rolls Stuffed with Ricotta and Fresh Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound (scant 1 cup) fresh whole-milk ricotta cheese; 1/2 cup (about 1 1/2 ounces) freshly grated pecorino Romano cheese; 1/4 cup chopped fresh mint leaves; 1 tablespoon extra-virgin olive oil; 1/8 teaspoon fine sea salt; 1/8 teaspoon ground black pepper; 3 large eggs; 1 tablespoon minced fresh Italian parsley; 1/4 teaspoon fine sea salt; 1/8 teaspoon ground black pepper; 3 teaspoons olive oil, divided

Servings: persons

1/2 pound (scant 1 cup) fresh whole-milk ricotta cheese
1/2 cup (about 1 1/2 ounces) freshly grated pecorino Romano cheese
1/4 cup chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 large eggs
1 tablespoon minced fresh Italian parsley
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 teaspoons olive oil, divided

1
Mix all ingredients in medium bowl to blend.
2
Whisk eggs, parsley, salt, and pepper in another medium bowl until frothy.
3
Heat 1 teaspoon oil in 8-inch skillet over medium-high heat.
4
Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer.
5
Cook until eggs are set and lightly browned on bottom, about 45 seconds.
6
Turn frittata over and cook until set and slightly golden, about 30 seconds.
7
Transfer to plate.
8
Repeat with remaining egg mixture and oil for a total of 3 frittatas.
9
Place frittatas on work surface.
10
Divide ricotta filling among frittatas, spreading out to edges.
11
Roll up each frittata jelly-roll style.
12
Wrap frittatas individually in plastic.
13
Chill overnight.
14
Unwrap frittatas.
15
Cut on diagonal into 3/4-inch-thick slices.
16
Serve chilled or at room temperature.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound (scant 1 cup) fresh whole-milk ricotta cheese, 1/2 cup (about 1 1/2 ounces) freshly grated pecorino Romano cheese, 1/4 cup chopped fresh mint leaves, 1 tablespoon extra-virgin olive oil, and more.

Yes, Frittata Rolls Stuffed with Ricotta and Fresh Mint falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!