👨🍳 Instructions
Step 1: Blend the Rocket Base
In a food processor, combine the rocket and pine nuts. Blend until finely chopped.
Add a pinch of salt and a drizzle of olive oil. Blend again.
Step 2: Add Eggs and Parmesan
Add the eggs and grated parmesan to the mixture. Blend until smooth.
Step 3: Bake the Frittata
Pour the mixture onto a parchment-lined baking tray.
Bake at 190°C / 375°F for about 15 minutes in a preheated oven.
Let it cool completely.
Step 4: Prepare the Filling
In a small bowl, mix the cream cheese with lemon zest and a pinch of black pepper.
Step 5: Assemble
Spread the seasoned cream cheese evenly over the cooled rocket frittata.
Top with smoked salmon slices.
Step 6: Roll It Up
Carefully roll the frittata into a log using the parchment paper.
Wrap it tightly and refrigerate for at least 1 hour to set.
Step 7: Slice & Serve
Unwrap and slice into pinwheels. Serve chilled or at room temperature.
🧀 Customization Tips
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Swap salmon for ham, bresaola, or turkey slices.
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Use any soft cheese: ricotta, stracchino, or even goat cheese.
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Add extras like julienned zucchini, cherry tomatoes, or fresh herbs for more texture and flavor.
🧊 How to Store
Wrap leftovers in cling film or place in an airtight container.
Store in the refrigerator for 2–3 days. Best served cold or at room temperature.
