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Italian Eggroll

For each egg used add the following;

  • 1 tablespoon bread crumb
  • 1 tablespoon grated Italian cheese

Put in a mixing bowl and mix well. Add 1 clove chopped garlic (more if many eggs are used). Season to taste with salt. Add freshly chopped basil, again to taste. Put part of mixture in a fry pan that has about 1/4 inch of hot cooking oil. Cook slowly. When done on one side, turn and roll as a jelly roll or serve as is and cut into wedges .

Many times I make this at lunch along with cold cuts and provolone cheese.  Almost everyone in the family enjoys it, even my great-grandchildren, Leah and Nicolas.  My grandson, Stephen, makes it for himself after I gave him the recipe.  We always called it froissia.  It’s really a frittata or omelette.  You can serve it cold if you want.

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