Rolled Frittata with Spinach, Mortadella and Ricotta
A baked spinach frittata rolled up with creamy ricotta and mortadella: an impressive cold starter that takes just 30 minutes and gets even better after chilling.
Looking for a starter that looks impressive but comes together in under half an hour, with no last-minute cooking?
This rolled frittata with spinach, mortadella and ricotta is exactly that. Here is how to get a striking, flavoursome dish with just a handful of ingredients and one very simple technique: a thin frittata baked flat in the oven, then filled and rolled up, giving you slices that genuinely surprise guests without demanding any special skill.
What makes this recipe so satisfying is the way the three main flavours work together. The vivid green of the spinach, the creamy richness of the ricotta and the gentle sweetness of the mortadella balance each other perfectly, creating a filling that holds its shape and tastes great in every slice.
Compared with most cold starters, this roll has at least three practical advantages: you can make it well ahead of time (in fact it improves after an hour in the fridge), it travels easily in a lunch box or on a board, and it slices into neat, self-contained portions that need no cutlery.
If mortadella is not your thing, the roll works just as well with cooked ham for a more classic flavour, or smoked salmon for something lighter. Want to keep it meat-free? A good cream cheese in place of the cold cuts does the job. A drizzle of extra-virgin olive oil between the layers adds an extra dimension if you fancy it.
The roll keeps in the fridge for up to two days, wrapped in cling film. Remember to take it out 15 minutes before serving: at room temperature it releases all its fragrance.
Ready to go? Let’s get started with this rolled frittata with spinach, mortadella and ricotta.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Kitchen blender
Ideal for making smooth pestos and sauces. Choose a stable, powerful model for best results.
Oven tray or baking dish
Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.
Steps
- Preheat the oven to 180°C (350°F) and line a rectangular baking tray (about 20×30 cm) with parchment paper.
- Crack the eggs into a large bowl and add the Parmigiano, salt and pepper. If you like a more delicate flavour, grate in a little nutmeg.
- Whisk the eggs until slightly frothy and well combined with the Parmigiano.
- Blend the fresh spinach in a food processor until you get a smooth, even purée. If the leaves are very large, blanch them briefly before blending.
- Pour the blended spinach into the bowl with the eggs and whisk vigorously until evenly incorporated throughout the batter.
- Pour the batter onto the prepared tray, spreading it evenly to form a layer about 1 cm thick.
- Bake at 180°C (350°F) for 15–20 minutes, until the frittata is cooked through and lightly golden. Remove from the oven and leave to cool completely.
- Once cold, spread the ricotta evenly across the entire surface of the frittata in a smooth, uniform layer.
- Lay the mortadella slices over the ricotta, overlapping them slightly to cover the whole surface.
- Using the parchment paper as a guide, roll the frittata up tightly from the long side to form a compact cylinder.
- Wrap the roll in cling film and refrigerate for at least 1 hour, so the flavours meld and the roll firms up.
- With a slightly dampened knife, slice the roll into portions about 2–3 cm thick, wiping the blade between cuts.
- Arrange the slices on a serving platter and, if you like, secure each one with a cocktail stick to keep it neat. Serve cold or at room temperature.
Helpful tips
Make the roll at least 1 hour ahead: after chilling it slices much more cleanly and the filling firms up nicely.
Take it out of the fridge 15 minutes before serving — at room temperature it releases all its fragrance.
If mortadella is not your thing, swap it for cooked ham or smoked salmon for a different flavour profile.
The roll keeps in the fridge for up to 2 days, tightly wrapped in cling film.
Average nutrition per serving
- Calories
- 397 kcal
- Carbohydrates
- 5.0 g
- Sugars
- 1.0 g
- Protein
- 32.0 g
- Fat
- 28.0 g
- Saturated fat
- 13.0 g
- Fiber
- 2.0 g
- Sodium
- 580 mg
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