Appetizers/ Breakfast

Rolled Dill Frittatine with Mushroom Ricotta

Ricotta Egg Roll 1
Ricotta Egg Roll 2

Note: Make Rolled Dill Frittatine with Mushroom Ricotta up to one day in advance. Refrigerate. Slice up up to 1 hour before serving.

Use fresh seasonal ingredients, organic eggs and have fun if you are cooking for a party!


For the frittatine:

  • 4 eggs, beaten
  • 1 Tbsp. Wheat Bran
  • 1 Tbsp. yogurt  (or heavy cream if you don’t mmd 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


Beat eggs, yogurt or cream, wheat Bran, fresh dill, nutmeg, salt, and pepper until combined. Heat the olive oil in pan over medium heat. Pour of egg mixture. Cook until golden and set on both sides, 5 minutes in total. Slide frittatine from 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.

Ricotta Egg Roll 4

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  • Reply
    September 20, 2012 at 9:25 pm

    That is absolutely lovely: all my favorite ingredients! I am totally addicted to dill with ricotta, and mushrooms just makes everything taste better. Beautiful! 🙂

  • Reply
    September 20, 2012 at 11:59 pm

    You are an expert on how to make food flavorful and elegant looking!

  • Reply
    September 23, 2012 at 4:24 pm

    Fabulous recipe and photographs once again, Yelena! This looks absolutely delicious.

  • Reply
    September 24, 2012 at 1:05 pm

    Sounds great. I've never heard of a frittatine – can you tell me more about it?

  • Reply
    Nami | Just One Cookbook
    September 25, 2012 at 6:21 am

    I'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!

  • Reply
    Viví Taboada
    September 25, 2012 at 7:50 am

    un blog fantasticos me quedo como seguidora, besitos

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