Rolled Dill Frittatine with Mushroom Ricotta

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.