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Rotolo Di Frittata

Recipe Date:
December 1, 2017
Cook Time:
01:20:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 6 Eggs whisked
  • 1 tsp salt
  • 1/3 cup Grana Padano cheese
  • 1/3 cup fontina cheese
  • 2 Zuchinis
  • 1/2 cup Olive oil
  • 1/4 cup balsamic vinegar
  • chopped garlic
  • 2 tomatoes
  • 2 tbsps dried thyme
  • 2 tbsps dried oregano
Directions
  • Grease a 9x12 baking pan with butter, line with parchment paper, grease paper.
  • Whisk 6 eggs, 1 tsp salt and 1/2 cup Grana Padano cheese
  • Pour into baking pan and bake at 350 degrees for about 10 minutes
  • Remove from pan with use parchment paper and allow to cool
  • Wash and cut 2 zuchinis into thin coins, toss with 1/4 cup olive oil and roast 20 minutes, once it is cool, toss in 1/4 cup balsamic vinegar, 1/4 cup olive oil , 1 tsp chopped garlic and salt to taste.
  • Wash and slice 4-5 tomatoes into wedges, toss with 1/2 cup olive oil, 2 tbsp dried thyme, 2 tbsp dried oregano, 1 tbsp chopped garlic and roast for 30 to 40 minutes allow to cool.
  • Chop together the cooled zucchini and tomatoes and spread over the frittata, spread a layer of shredded cheese (1/3 cup Grana Padono and 1/3 cup fontina)
  • Roll the frittata on the long side and wrap tightly in plastic wrap
  • When ready to serve, slice into pinwheels and warm in oven to melt the cheese.