Rolled hop omelette

A spring omelette

Ingredienti

6 uova intere

100 gr di latte

sale pepe q.b.

Trentingrana DOP grattugiato, a piacere

Una manciata di germogli di luppolo (bruscandoli)

Fontal di Cavalese

Prosciutto cotto oppure speck cotto della Macelleria Dagostin

Ask for info

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.