If you’ve never tried making the frittata roll, you don’t know what you’re missing. I certainly regret not trying it sooner. In my Facebook club many members tried it in various ways and so I finally decided to make it too. And how good it is!
I added zucchini to the basic batter to give more flavor and texture. For the filling of the frittata roll there are many options: cooked ham is often used, for example, but I wanted to keep it lighter and vegetarian, so to give more body to the filling I used arugula. Really a great idea — fewer Weight Watchers points and still a lot of flavor.
It looks very inviting; I think it’s also perfect to serve at a buffet as finger food. And of course it’s ideal to take to the beach or in a picnic basket. Let’s get started.
If you like frittatas, here are more, easy and light:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 3 or 4
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients
- 14 oz zucchini (1 large or 2 small)
- 6 eggs
- 1.8 oz nonfat yogurt (about 3 tbsp)
- 0.9 oz grated Parmesan (or Grana (about 1/4 cup))
- 5.3 oz spreadable cheese (light, like Philadelphia (about 2/3 cup))
- to taste arugula
- to taste salt and pepper
- Total points = 21 WW points
- Points per portion (divided by 3) = 7 WW points
- Points per portion (divided by 4) = 5 WW points
Steps
First, grate the zucchini using a coarse grater and set aside.
Beat the eggs together with the yogurt, Parmesan, salt and pepper.
Finally, add the grated zucchini.
Mix everything well and pour directly into a baking sheet lined with parchment paper. My baking sheet measures about 10.6 x 15 in.
With a spatula level the egg-and-zucchini mixture and bake in a preheated oven at 356°F for about 25–30 minutes.
The frittata should be nicely golden on top.
Let cool for a couple of minutes and flip the frittata onto another sheet of parchment paper.
Carefully peel off the paper from the base, place it back reversed (the clean side) on the frittata and roll it up.
Cool on a rack.
Once cold, open the frittata roll with the base facing up and spread the light cream cheese over the entire surface.
Add plenty of arugula or other filling as you like, roll tightly and wrap the roll first in parchment paper and then in aluminum foil.
Seal well and place in the fridge for at least an hour.
The zucchini frittata roll is ready to be sliced and served. It’s even better the next day, as often happens with many dishes.
I served it on a bed of arugula with cherry tomatoes that go wonderfully with it. At my house it was devoured very quickly; I saved only one small roll to taste the next day… the rest—poof—gone!
I suggest you try it; it’s really very simple to make, it’s one of those recipes that takes longer to explain than to make. For me it’s a frittata with something extra, I was very satisfied.
Enjoy your meal!
by Giovanna Buono
