Rotolo di frittata al luppolo
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Rolled hop omelette

A spring omelette


6 uova intere
100 gr di latte
sale pepe q.b.
Trentingrana DOP grattugiato, a piacere
Una manciata di germogli di luppolo (bruscandoli)
Prosciutto cotto oppure speck cotto della Macelleria Dagostin

In a large bowl whisk together the eggs, milk, and grated Trentingrana with a pinch of salt and pepper. Then add to the mix the crushed hop sprouts. 

Line a cookie sheet with baking paper and pour the egg mixture into it.

Let cook at 180°C for about 10 minutes and let it rest until cool.

Turn the frittata around and remove the baking paper. Cover the surface with the slices of backed ham/speck and Fontal cheese, then roll the frittata.

Then remove the cling wrap, sprinkle it with Trentingrana cheese and put the roll back in the pre-heated oven. 

Slice it and serve warm.

This recipe has been created by Elisabetta Dellantonio, chef of Ristorante Miola Predazzo.