Mushroom and Mozzarella Egg Roll (Rotolo di Frittata)

I love holidays!

With the labor day here in China we got 3 days off work, which I used to relax, sleep in, exercise, cuddle with my kitty, meet up with my friends and of course do some cooking. The weather in Shanghai has been so good, sunny and warm which gave the opportunity to me and my friends to organize a picnic for May 1st.

Besides BBQing, each of use brought a dish to share with the others. I made this frittata roll stuffed with mushrooms and mozzarella cheese,  here is the recipe!

Ingredients (makes 1 roll):

  • 6 whole eggs
  • salt and pepper
  • 1 tbsp chopped fresh Italian parsley
  • 150 gr white mushrooms
  • 35 g mozzarella cheese (not the fresh kind)
  • 1.5 tbsp extra virgin olive oil
  • 1/4 cup red wine
  • 2 tbsp grated Parmesan cheese

Wash and slice up the mushrooms

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In a skillet heat up 1 tbsp of olive oil, add the mushroom, season with salt and pepper and stir on medium high for 3-4 min.

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Pour in some red wine and keep cooking until it dries off

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Grab some some fresh Italian parsley

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Chop it up

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and add that to the mushroom, stir around, turn off the heat and set aside

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In a big bowl crack open the eggs, season with salt,  and pepper. Add the parmesan cheese egg2

 

Beat up the eggs with a fork or whisk

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Lay parchment paper on a baking tray (22* 17 cm), brush it with 1 tsp olive oil

pour in the eggs and bake at 180 for about 15 min. Remove the frittata from the oven and using the parchment paper, move it onto your kitchen counter

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Spread the mushrooms on top

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and the mozzarella

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helping yourself with the parchment paper, roll up the frittata and seal it up into the same parchment paper. Let it cool down for about 1 hour.

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Then slice it up and pack it into your picnic basket!

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This makes also a perfect finger food for a party

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Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.