Mini frittata roulades with cream cheese and Rosa tomatoes

June 25, 2009 (Last Updated: January 11, 2019)
Mini frittata roulades with cream cheese and Rosa tomatoes recipe

Print Recipe

Mini frittata roulades with cream cheese and Rosa tomatoes

Serves: 4 - 6
Cooking Time: 40 mins

Ingredients

  • Frittata

  • 4 large eggs
  • 15ml (1 tbsp) cake flour
  • dash of fresh cream
  • salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) oil

  • Filling

  • 300g smooth cream cheese
  • 15ml (1 tbsp) fresh cream
  • 5ml (1 tsp) garlic salt
  • 1 bunch fresh basil, finely chopped
  • a handful of fresh chives, finely chopped, plus extra to serve
  • 60ml (4 tbsp) extra virgin olive oil
  • 150g Rosa tomatoes, halved

Instructions

1

To make the frittata, whisk the eggs, flour, cream and season until well blended.

2

Heat the oil in a wide non-stick pan. Pour ½ the egg mixture into the pan and rotate the pan until it’s evenly spread out. Cook on a medium heat, making sure that the frittata has set before turning it over on the other side, for about 2 minutes. Cook until set, for a further 2 minutes. Turn it out onto a plate and leave to cool slightly. Repeat until all the mixture has been used.

3

For the filling, mix together the cream cheese, cream, garlic salt, basil, chives and oil. Spread the filling evenly over each frittata. Roll up each frittata tightly to form a roulade. Cover with plastic wrap and place in the fridge for about 30 minutes. Trim the edges off each roulade and cut to form four mini roulades of about 4cm each.

4

To serve, tie a chive around each mini roulade and insert half a Rosa tomato on each side. Mini frittata roulades with cream cheese and Rosa tomatoes

 

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June 25, 2009 (Last Updated: January 11, 2019) By
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