Be sure to use fresh ricotta cheese from an Italian market — authentic ricotta has the rich, dense texture that’s best for this recipe. Make the rolls one day ahead so the flavors can develop. Serve with marinara sauce for dipping.
Makes about 24 slices.
- 1/2pound (scant 1 cup) fresh whole-milk ricotta cheese
- 1/2cup (about 1 1/2 ounces) freshly grated pecorino romano cheese
- 1/4cup chopped fresh mint leaves
- 1tablespoon extra-virgin olive oil
- 1/8teaspoon fine sea salt
- 1/8teaspoon ground black pepperfrittata
- 3large eggs
- 1tablespoon minced fresh italian parsley
- 1/4teaspoon fine sea salt
- 1/8teaspoon ground black pepper
- 3teaspoons olive oil, divided
Mix all ingredients in medium bowl to blend.
Whisk eggs, parsley, salt, and pepper in another medium bowl until frothy. Heat 1 teaspoon oil in 8-inch skillet over medium-high heat. Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer. Cook until eggs are set and lightly browned on bottom, about 45 seconds. Turn frittata over and cook until set and slightly golden, about 30 seconds. Transfer to plate. Repeat with remaining egg mixture and oil for a total of 3 frittatas.
Place frittatas on work surface. Divide ricotta filling among frittatas, spreading out to edges. Roll up each frittata jelly-roll style. Wrap frittatas individually in plastic. Chill overnight.Unwrap frittatas. Cut on diagonal into 3/4-inch-thick slices. Serve chilled or at room temperature.