Preparation
For the frittata:
- Eggs: 430 g
- Cow's milk ricotta: 100 g
- Grana Padano DOP cheese: 80 g
- Fine salt: to taste
- Extra virgin olive oil: 30 g
For the filling
- Cow's milk ricotta: 500 g
- Thyme: 2 sprigs
- Spinach: 300 g
- Extra virgin olive oil: 30 g
- Garlic: 1 clove
- Fine salt: to taste
- Black pepper: to taste
- Grana Padano DOP cheese: 40 g
Spinach filling preparation:
- Wash the spinach and pat it dry
- In a pan, brown a clove of garlic in oil
- Add spinach and cook covered for 10 minutes, until wilted
- Remove the garlic and drain the spinach in a colander to remove excess water
Frittata base preparation:
- Beat the eggs in a bowl, adding salt and pepper
- Add 50g of grated Grana Padano (set aside the remaining 30g)
- Add the sifted ricotta and mix well
- Pour the mixture into a 34x27cm baking pan lined with lightly greased parchment paper
- Bake at 180°C in a conventional oven for 25 minutes (or at 160°C for 15-20 minutes in fan mode)
- Sprinkle with the remaining Grana and broil for another 10 minutes
- Let cool after flipping the frittata onto plastic wrap
Ricotta cream preparation:
- Sift the ricotta into a bowl
- Add thyme, salt, pepper, and Grana Padano
- Mix until smooth and creamy
Assembly:
- Spread an even layer of ricotta cream on the cold frittata
- Distribute the cooled and drained spinach
- Using the plastic wrap as support, roll tightly
- Close the ends like a candy wrapper
- Let rest in the fridge for at least an hour
- Remove the plastic wrap and slice before serving
The result will be a stuffed frittata roll, flavorful and perfect either hot or cold!
