Rotolo di frittata alle verdure *** Egg roll with vegetables
Ingredients (serving 4)
- 4 eggs
- 200 gr Steamed vegetables (spinach or brocolis)
- 5 or 6 slices smoked scamorza cheese
- 4 cherry tomatoes for garnish
- 4/5 tablespoon extravirgin oil
Crack the eggs into a mixing bowl with a pinch of salt and beat well with a fork.
Put a small frying pan on a low heat and let it get hot. Add the extravirgin oil, let it melt, then add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, ease around the edges using a spatula then cook the other side.
Let cool slightly.
Lay wrap in front of you , place 3 tablespoons steamed vegetables and smoked Scamorza cheese slices and pepper filling in center of egg roll wrapper.
Remove to plate and let it rest in the fridge for at least one hour.
Before serving with sharp knife, cut slice rolled egg into 2 cm pieces, then arrange egg slices to look pretty on a plate.