Italian Appetisers Recipes


Would you like to make a delicious spinach and ricotta frittata roll?

Try this recipe and tell me if you like it!!!






  • 8 eggs
  • 40 grams (1/3 cup) of grated Pecorino Romano cheese
  • 50 grams (3 tbsp + 1 tsp) of milk
  • salt and pepper to taste



  • 300 grams (about 1 cup) of ricotta cheese
  • 200 grams (7 oz)  spinach
  • 70 grams (1/2 cup) of grated Parmigiano Reggiano Cheese
  • 2 garlic cloves
  • 1 stick of butter



Beat the eggs, then add the cheese and milk.

Season with salt and pepper.

Pour the egg mixture into a  mould lined with baking paper and bake at 390 F for 15/18 minutes.

Remove the omelette from the oven, place it on the work surface, cover it with baking paper and roll it up.

Let cool without placing in the refrigerator.

Clean and wash the spinach, then boil it in very little lightly salted water and, when it is cooked, drain, squeeze and chop it.

In a large frying pan, brown the spinach in butter with the garlic and season.

Let them cool and remove the garlic.

In a separate bowl, cream the ricotta with the spinach and add the Parmesan. Mix well.

Gently open the omelette and stuff it with the ricotta mixture, then roll it up again.

Refrigerate for 40/50 minutes.

Cut the omelette into rounds and serve.





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