You can really put anything inside this frittata roll. It just so happens that I had extra ricotta/shiitake stuffing leftover in the fridge so that's what I used as a filling. For the frittata:
3 large eggs (BI)
1 tablespoon minced fresh Italian parsley (BI)
salt/pepper
Whisk ingredients until frothy. Heat 1/2 teaspoon oil in 8-inch skillet over medium-high heat. Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer. Cook until eggs are set and lightly browned on bottom, about 45 seconds. Turn frittata over and cook until set and slightly golden, about 30 seconds. Transfer to plate. Repeat with remaining egg mixture and oil for a total of 3 frittatas. Place frittatas on work surface. Divide whatever filling you are going to use, spreading out to edges. Roll up each frittata jelly-roll style. Wrap frittatas individually in plastic. Chill overnight. Unwrap frittatas. Cut on diagonal into 3/4-inch-thick slices. Serve chilled or at room temperature.
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