I love frittatas and I’m fond of the frittata roll with spinach and robiola! Soft, indulgent and flavorful, it’s the perfect main dish for a picnic or lunch at the office. Two completely different situations but both require a meal that can be stored in containers with lids, that doesn’t need reheating and that can be eaten, if you want, without cutlery. The holidays around April 25 and then May 1 or June 2 are approaching and we need to start thinking about what to bring to the beach, the mountains or the park.
The baked frittata roll stuffed with spinach and robiola that I present today I often make during the warm season precisely because it can be served cold. The frittata roll keeps in the refrigerator for a couple of days and so it can also be a time-saver for dinner to prepare when you have time and then serve it to the family. I will explain how to proceed both with the written recipe and with the video recipe that you can find below the first photo.
On the Le Ricette di Bea blog you will find many egg recipes that I have prepared over the years. I have collected many of them in the special: budget egg recipes: 25 easy, quick, time-saving dishes to help you find them more easily and try them whenever you don’t know what to cook!
Below I leave clickable links that will take you both to the collection and to some of my favorite recipes! For example the Tomino with Speck and Eggs recipe or potato salad with tuna and hard-boiled eggs, both perfect if you’re organizing April 25 or May 1!
Before moving on to the recipe I remind you that every morning I’m waiting for you in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day together with a sweet or savory treat!
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
- Energy 216.29 (Kcal)
- Carbohydrates 4.17 (g) of which sugars 1.83 (g)
- Proteins 16.11 (g)
- Fat 15.52 (g) of which saturated 4.06 (g)of which unsaturated 3.87 (g)
- Fibers 1.38 (g)
- Sodium 330.19 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the frittata roll with spinach and robiola (baked)
- 6 eggs
- 1 oz cheese (grated)
- 3.5 tbsp milk (at room temperature)
- 8 oz spinach
- 3.5 oz robiola
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- to taste extra virgin olive oil
If you don’t want to dirty the whisk attachments of the electric beater you can mix the eggs with a hand whisk. Be prepared to work the mixture well to incorporate as much air as possible. You will need to do a good job!
Tools to prepare the baked frittata roll
- 1 Bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 Stove
- 1 Oven
- 1 Baking dish
- 1 Pot
- 1 Colander
- 2 Parchment paper
- 1 Small bowl
- 1 Fork
The pot and the colander will be used to blanch the spinach if you buy frozen spinach, as I did. Otherwise, you can use fresh baby spinach and sauté it in a pan with a drizzle of extra virgin olive oil. If you like, you can add a clove of garlic during this step to add more flavor. In that case you will need a non-stick pan instead of the pot, and the colander will stay in the kitchen utensils cabinet.
Steps for the frittata roll with spinach and robiola
I start the preparation with the spinach, since I chose to cook frozen spinach. Bring a pot of water to a boil and add a pinch of salt. I blanch the spinach for about 7–8 minutes. I always follow the package instructions. Then drain them using a colander and let them cool.
If you watch the video recipe you’ll see that I did this step the evening before preparing the stuffed frittata roll to speed up the recipe. You can do the same so that they are cold and well drained.
I squeeze the spinach well and put them in a small bowl. I add some salt, pepper, a drizzle of extra virgin olive oil and the robiola. Mix everything with a fork to create a nice creamy filling. If necessary, cut into smaller pieces with kitchen scissors so the pieces are really small.
Now I can move on to the actual preparation of the frittata roll stuffed with spinach and robiola. I preheat the oven in conventional (static) mode to 356°F so it will be hot when I put in the frittata to roll.
Take a bowl and crack the eggs into it. Add a pinch of salt, the nutmeg, some pepper and beat with the electric mixer to create a dense foam. Then, pour in the milk in a thin stream and add the grated cheese, continuing to beat for a few more minutes.
Place a sheet of dampened parchment paper in a baking dish or a rectangular dish about 13 x 9.8 in roughly. Keep in mind that the basic frittata we are preparing should be rectangular and about 0.4 in (1 cm) high. So don’t use too large a dish, or the frittata will be too thin.
Brush the parchment paper with a little extra virgin olive oil and use your hands to coat it well. Pour the egg mixture into the baking dish and bake on the middle-lower rack of the oven. Bake for about 20 to 25 minutes. You’ll see the surface become just lightly golden. Keep in mind that the presence of milk will prevent this frittata from browning deeply, leaving it a pale yellow. In the photos you can tell the eggs have been diluted with milk during preparation. If you are lactose intolerant, avoid milk or replace it with lactose-free milk and, of course, use lactose-free robiola or another lactose-free spreadable cheese.
I take the frittata out of the oven and place it on a surface so it doesn’t continue to receive heat from the dish. I let it rest for about ten minutes. Then distribute the spinach and robiola mixture with a fork that you prepared earlier. Slowly, helping yourself with the parchment paper, roll up the frittata. The roll will take its final shape. Wrap well with the parchment paper as if it were a candy and place the frittata roll in the refrigerator to rest for 30 minutes.
If you don’t need to serve it immediately, leave the roll in the fridge until a few minutes before serving. This will help the filling and the frittata stabilize and will make it much easier to slice the stuffed roll.
Cut slices about 3/4 inch (2 cm) thick to prevent the frittata from crumbling at this final stage. A nice, generous and indulgent slice definitely looks better than one that falls apart.
I can only wish you a buon appetito and remind you that I wait for you every day here on my blog with many easy, quick and delicious recipes like this one!!!
Tips, variations and storage for the frittata roll with spinach and robiola
Tips for a successful frittata: work the eggs well, think almost as if you were making a cake and create that nice foam that will then be found in the softness of the frittata itself. The presence of milk will help in this respect, as will the grated cheese which gives structure to the frittata. Don’t overfill the roll—you risk that the filling is excessive and that when you roll it the frittata will break because it can’t contain the stuffing.
Recipe variations: as mentioned, if you are lactose intolerant use a lactose-free milk and choose lactose-free robiola or a lactose-free spreadable cheese. If you don’t like nutmeg, don’t use it. I often include it in my frittatas and egg recipes, but obviously it’s a matter of personal taste.
Storage of the frittata roll with spinach and robiola: as mentioned, you can store the stuffed roll in a container with a lid for a few days in the refrigerator. You can either keep it whole and slice it when you serve it at the table or have it pre-sliced if it’s more convenient for a picnic or lunch at the office. You can serve it with a little salad or with tomatoes stuffed with eggs. My mouth is already watering!
