LCHF FRITTATA ROULADE

  • Servings: 2
  • Difficulty: easy
  • Print

A nice and easy twist on eggs. I used ground meat as a filling but you can play around with fillings. Great cold or hot, perfect for a light dinner, easy, nutritious and tasty

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Ingredients

For the frittata

  • 3 eggs
  • 50g shredded mozzarella
  • 1 small zucchini grated
  • 2 tbsp chopped herbs
  • 1/4 onion sliced thinly
  • salt and pepper
  • 50ml cream

For the filling

  • 1tbsp butter
  • 200g ground meat
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1tsp ground cumin
  • salt and pepper to taste

Directions

For the Frittata

  • Grate the zucchini and put it over a sheet of kitchen paper, letting it drain for 1 hour. Remove excess water
  • Beat the eggs until well mixed
  • Add all remaining ingredients to the eggs and mix well
  • Bake for 20min at 180ºC in an oven proof dish lined with wax paper
  • When ready, remove it from the dish and put it over kitchen towel lined with cling wrap (heat proof) and roll it. Let it cool down and put it in the fridge for 1 hour

Meat filling

  • Heat a pan and melt the butter
  • Add the garlic, cumin, bay leave and fry for a couple of minutes
  • Add the meat and cook for 15min
  • Adjust seasoning

Assemblage:

Open the fritatta, careful put the meat on top creating a even layer. Roll the fritatta in cling film and store in the fridge. Warm it in the oven before eating.

 

One comment

  1. Julie S

    I’ve been waiting for you to post this ;-). Definitely going to be making this one!!!! Thank you!!!

    Reply

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