Rolled Vegetable Frittata
Here’s a little different take on frittata, a rolled version stuffed with arugula, cheese and dried tomatoes in olive oil but there is no limit as to what to use for a stuffing.
Ingredients
- 1 small zucchini, shredded
- 1 medium size carrot, peeled and shredded
- 1 small potato, peeled and shredded
- 1 large egg, lightly beaten with a fork
- 1 cup grated sharp provolone cheese or other cheese of your choice
- 1 cup arugula
- 2/3 cup diced dried tomatoes in olive oil
- 1/2 cup pickled onions
- salt to taste
- grinding black pepper None
Directions
- In a bowl combine the zucchini, carrot and potato and mix well.
- Add the egg and cheese and combine the mixture well. Add salt and pepper to taste.
- Divide the mixture in half and spread each half out thinly into 6-to-7-inch diameter on a parchment lined baking sheet.
- Bake in a preheated 375F oven until the edges begin to brown and the frittata holds together.
- Remove from oven and transfer them to a cutting board. Divide and scatter the arugula, dried tomatoes and pickled onions over them.
- Roll each one up like a wrap and serve warm; pass extra virgin olive oil on the side.
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