ITALIAN FRITTATA ROLLS

FOR THE FILLING:
1 cup part-skim ricotta cheese
1/2 cup shredded Parmesan, Romano or Asiago cheese, or a combination
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh parsley
Salt and pepper to taste
FOR THE FRITTATA:
4 eggs
4 tablespoons water
Salt and pepper to taste
FOR THE SAUCE:
Store-bought pizza sauce or marinara sauce

For the filling, mix ricotta and other cheeses with basil and parsley. Season to taste with salt and pepper.

For the frittata, whisk eggs and water until combined. Heat a 10-inch nonstick skillet over medium-high heat. Spray skillet with cooking-oil spray. Pour 1/4 cup egg mixture into skillet and tilt pan to coat bottom evenly in a thin layer. Cook just until eggs are set and slightly browned on the bottom. Carefully turn over the frittata and cook until other side is slightly brown.

Repeat process with remaining egg mixture (which should make a total of 4 frittatas).

One at a time, lay a frittata on a plate and place 1/3 cup filling in the center. Spread filling to the edges. Roll up each frittata jelly-roll style. Gently, but tightly, wrap each frittata in a piece of plastic wrap and refrigerate overnight.

Unwrap frittatas and cut each on the diagonal into 6 to 8 pieces. Serve chilled or at room temperature with pizza sauce or marinara sauce for dipping.

Makes 24 to 32 pieces, or 8 appetizer servings
Adapted from source: the North Carolina Egg Association