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Rolled Dill Frittatine with Mushroom Ricotta
Ingredients
- For the frittatine:
- 4 eggs, beaten
- 1 Tbsp. Wheat Bran
- 1 Tbsp. yogurt (or heavy cream if you don't mind some rich version)
- 1 Tbsp. fresh dill, finely chopped
- ground nutmeg to taste
- salt and fresh ground pepper
- 1 tsp olive oil for pan
- For the filling:
- 1 cup ricotta cheese
- 1 cup mushrooms, chopped
- 1 small yellow onion, chopped
- oil for pan
- salt and fresh ground pepper
Instructions
Beat eggs, yogurt or cream, wheat Bran, fresh dill, nutmeg, salt, and pepper until combined. Heat the olive oil in a pan over medium heat. Pour of the egg mixture. Cook until golden and set on both sides, 5 minutes in total. Slide frittatine from the pan on to kitchen paper to drain. Let it cool.
Meanwhile, in a large skillet sauté the onion and mushrooms in the little oil until golden, about 5-7 minutes. Combine together ricotta, mushroom mix, salt, and pepper to taste. Spread cooled frittatina evenly with the filling to within 1/2in of edges. Roll up. Wrap in plastic wrap, twisting the ends to secure. Refrigerate for about one hour. With a serrated knife, trim the ends. Cut frittatina into 7-8 slices. Discard the plastic wrap after slicing. Serve chilled or at room temperature.
Notes
Make Rolled Dill Frittatine with Mushroom Ricotta up to one day in advance. Refrigerate. Slice up to 1 hour before serving.

6 Comments
Marina
September 20, 2012 at 9:25 pmThat is absolutely lovely: all my favorite ingredients! I am totally addicted to dill with ricotta, and mushrooms just makes everything taste better. Beautiful! 🙂
Medeja
September 20, 2012 at 11:59 pmYou are an expert on how to make food flavorful and elegant looking!
sandra
September 23, 2012 at 4:24 pmFabulous recipe and photographs once again, Yelena! This looks absolutely delicious.
Margo
September 24, 2012 at 1:05 pmSounds great. I've never heard of a frittatine – can you tell me more about it?
Nami | Just One Cookbook
September 25, 2012 at 6:21 amI've never had or heard of frittatine, but it looks so beautiful and delicious! I always love your little props here and there. You have such a great eye for styling!
Viví Taboada
September 25, 2012 at 7:50 amun blog fantasticos me quedo como seguidora, besitos