Appetizer or entree - Low in fats, vegetarian and gluten free. Can be Lactose free (READ notes at bottom)
1/4 cup milk
Basil or parsley
Italian Sea Salt
Italian extra virgin olive oil
Italian artichoke bruschetta topping
Italian eggplant bruschetta topping
Italian sundried tomatoes, packed in oil and julienne cut, mixed with cream cheese or ricotta cheese
In a bowl lightly beat eggs, milk, herbs and salt.
Prepare the frittata: in a non-stick skillet over medium-high heat, warm 3 tbsp of olive oil and pour part of the egg mixture (the quantity depends on how thick you want your rolls). Let it thicken, allowing the liquid part to get to the bottom, lifting the edges and tilting the skillet to ease the process. Invert the frittata onto a platter (or a lid) and slide it back in the skillet, cooking until lightly golden. Invert one more time to evenly golden it on both sides.
Repeat until you finish the mixture.
Let the frittata cool down to room temperature, spread with your choice of filling and roll. Wrap tightly in plastic wrap and refrigerate 2 hours at least.
Cut in 1"-thick slices and serve.
- It's perfect in a mixed appetizer, lunch box or even as entree served with a salad or other vegetables.
- The ones in the ingredient list are just a few suggestions: unchain your creativity!!!!!!!
- Always make sure to use high quality ingredients.
- You can use dried Italian herbs.
- This recipe is very low in fats, vegetarian and gluten free! For a lactose free version avoid milk in the eggs and cheese in the stuffing.
- You can find a video for the frittata (a different one, but gives you the general idea) here