Rolled Dill Frittatine with Mushroom Ricotta

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!

Ingredients:

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

Directions:

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.