So nice to serve as starter to your kids or for a buffet or to bring with you if you are going to a picnic, or even if you simply fancy to prepare something different from the usual frittata.
Serves 4, Preparation time 5 mins, Cooking time 20 mins + 30 mins in the fridge
- 5 medium free-range eggs
- 50 g Parmesan, grated
- a pinch of nutmeg
- 40 ml whole milk
- 150 g Ham, sliced
- 80 g Scamorza or Provolone cheese
- 4 fresh mint leaves
- A sprig of parsley, chopped
- salt and pepper, a pinch
- Extra virgin olive oil (Evoo), to taste
- wet parchment paper
Whisk the eggs in a bowl along with milk, nutmeg, salt, pepper, both chopped mint leaves and parsley, grated Parmesan and mix together.
Pour the mixture into a frying pan already hot with 2 tbsp of Evoo, cook well and evenly the frittata first on one side for 5 mins, then flip over with the help of a lid or a plate, let it cook on the other side, medium heat for 5 mins.
Meantime, put wet parchment paper on a flat surface, take off frittata from frying pan and put it on the parchment paper.
Whilst omelette is still warm, add the slices of scamorza cheese, ham slices, fold it by wrapping it and pressing it to form a cylinder, roll-up to make a long shape, then close the ends like if it was a big candy.
Store in the fridge for about 30 mins.
Now remove from the fridge, take off the parchment paper and cut into slices of at least 1,5 cm to make pinwheels-like.
Tip: if slices tend to open, insert some toothpicks to the side about 1.5 cm from each other and cut the slices between the toothpicks.