Rotoli di Frittata (Frittata Rolls) 

Spinach and Ricotta Rotoli

1. Pre-heat oven to 350° F (180° C).
2. In a sauté pan drizzle in olive oil, toss in garlic and add spinach, season with salt and pepper.
3. Cover and sauté till spinach is wilted and soft. About 10-15 minutes on low to medium heat. Take out and place in a fine sieve and squeeze the excess water out. Place in a bowl and set aside.
4. Butter a 9"x13"x2" high baking pan and line with parchment paper.
5. In a large bowl whisk eggs, Parmigiano, a pinch of salt.
6. Pour egg mixture into parchment lined pan and place in middle rack of the oven.
7. Cook for about 10-15 minutes, check to make sure eggs are not browning on top.
8. Take out of oven, let cool a bit then grab parchment paper lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of parchment it cooked in.
9. Spread ricotta evenly and on the top total surface of the frittata.
10. Take cooked spinach and distribute it on top of the ricotta.
11. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
12. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight.
13. Put roll onto a plate and into the fridge for two hours.
14. Take rotoli out of the fridge and take parchment off.
15. With a sharp knife cut rotoli into 2cm thick rolls. Arrange on a platter.
16. Ready to serve.

Smoked Dill Salmon, Cream cheese and Avocado Tomato Rotoli:

1. Preheat the oven to 350° F.
2. Butter a 9"x13"x2" high baking pan and line with parchment paper.
3. In a large bowl whisk eggs with the tomato paste. Add Parmigiano and salt, stir.
4. Pour into parchment lined pan and place in middle rack of the oven.
5. Cook for 10-15 minutes making sure to check to see that eggs are not browning on top.
6. Take out of oven and cool. Grab parchment lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of the parchment that it cooked in.
7. Spread cream cheese all over the top of the frittata.
8. Layer the slices of salmon on top of the cream cheese.
9. Place the avocado slices in the middle, all along the long side keeping it an inch or so from the edge.
10. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
11. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight, Put the rotoli onto a plate and into the fridge for 2 hours.
12. Take rotoli out of the fridge and take parchment off.
13. With a sharp knife cut rotoli into 2cm thick rolls.
14. Place on a platter. Ready to serve.

Speck, Goat Cheese and Zucchini Rotoli:

1. Pre-heat oven to 350° F.
2. Butter a 9"x13"x2" high baking pan and line with parchment paper.
3. In a medium pan drizzle olive oil and bring to low to medium heat. Toss in garlic and grated zucchini.
4.  Season with salt and pepper and sauté for about 10 minutes or until zucchini is softened. Drain if you see they're watery.
5. In a large bowl whisk eggs, Parmigiano, and salt. Add zucchini and stir.
6.  Pour into parchment lined baking pan and place into the middle rack of the oven.
7. Cook for 10-15 minutes making sure to check to see that eggs are not browning on top.
8. Take out of oven and cool. Grab parchment lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of the parchment that it cooked in.
9. Spread goat cheese all over the top of the frittata.
10. Layer speck throughout on top of goat cheese.
11. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
12. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight. Put the roll onto a plate and into the fridge for 2 hours.
13. Take rotoli out of the fridge and take parchment off.
14. With a sharp knife cut rotoli into 2cm thick rolls.
15. Place on platter. Ready to serve.