I have a shelf bursting with hundreds of colourful Italian cookery magazines which have been piling up over the years. It is my souvenir whenever I fly to Italy. Two or three magazines are a must. And as my source of inspiration I cherish them all.
I love flicking through them, that feeling of thick and shiny paper between my fingers with its distinctive smell of ink and the rustling noise when I turn a page is somehow calming to the mind. Paper gives me some sort of security, something tangible in my hands which no tablet device can possibly instill.
It is from one of those magazines I got the idea of this tasty and filling frittata roll. The recipe I am eager to share with you today has been made with the help of my children. Perfect as an easy and colourful lunch with friends, to take with you to work or simply as a convenient way to prepare your meal in advance and just slice and serve when you get home.
You can fill your roll with your favourite ingredients: grilled zucchini or eggplant slices, tomatoes and salami would be great too.
- Prep Time : 30 minutes
- Cook Time : 20 minutes
Whip the eggs with the parsley, salt and pepper. Wash and slice the peppers and grill them until soft on a griddle pan
Cover a baking tray with a sheet of baking paper. Pour the egg mixture over it and cook at 180C for about 15-20 minutes until the eggs congeal and look light brown in colour
Take the roll out of the oven, wait a few minutes then roll it gently inwards with the baking paper. Unroll it flat again and lay the ham slices over it
Spread the cheese evenly over the ham
Sprinkle the rocket leaves
And finally the slices of pepper
And now it is mamma's job: roll the frittata inwards as tightly as you can. Wrap it tight with baking paper and put it in the fridge to set for an hour.
Slice.. and enjoy!