Super tasty and over-filled with cooked ham and smoked scamorza cheese these frittata pinwheels.
Frittata is the Italian name for Omelette.
Makes about 10 pinwheels, Preparation time 5 mins, Cooking time 15 mins + 1 h in the fridge
- 7 medium free-range eggs
- 50 g grated Parmigiano Cheese
- a pinch of nutmeg
- 150 g slices of Prosciutto Cotto/ Cooked Ham
- 80 g Smoked Scamorza or Provolone cheese
- 4 mint leaves, chopped
- A sprig of parsley, chopped
- salt and black ground pepper, a pinch
- Extra virgin olive oil (EVOO), 2 level tablespoons
In a bowl, crack the eggs, add nutmeg, salt and pepper, chopped mint and parsley leaves, grated Parmigiano cheese and mix.
Heat a non-stick pan with 2 level tablespoons of EVOO, pour in the mixture and cook evenly over a gentle heat for 7-8 minutes, covering the pan with a flat lid. Move the pan occasionally to dislodge the omelette from the bottom.
Now turn the omelette by placing a flat plate on the pan and invert, slide the omelette from the side still to be cooked into the pan, again for 7-8 minutes without a lid.
In the meantime, place a sheet of wet baking paper on a flat surface, remove frittata from the pan and place it on the baking paper.
Tip: You can also use cling film, better if you as first place frittata on a cold ceramic plate for a few minutes otherwise it will cook the cling film.
Stuff with the slices of scamorza cheese and ham, start rolling it up by wrapping it with the baking paper tightly to form a cylinder, then close the ends as if it were a large candy. Insert toothpicks about 1.5 cm apart to secure the roll.
Place in the fridge for a couple of hours.
Remove from the fridge making sure it is firm, remove the baking paper (or cling film) slowly and toothpicks, cut into slices.