Frittata Roll with Ham, Zucchini and Robiola

Frittata Roll with Ham, Zucchini and Robiola is a delicious and colorful Italian dish made from a baked frittata that's filled, rolled up, chilled, and served in slices.

This recipe is incredibly simple, yet full of flavor and visual appeal. It makes a perfect appetizer, brunch dish, or even a light main course. You can customize the filling with your favorite ingredients, but the combination I suggest is especially tasty and well-balanced.

I used a layer of Robiola, a soft and creamy Italian cheese with a mild, slightly tangy flavor. If you can't find it, feel free to use any soft cream cheese you like, as long as it has a delicate taste.

For the protein, I chose Italian cooked ham (prosciutto cotto), known for its tender texture and mild flavor. The final touch is a layer of grilled zucchini, which adds a savory depth and pairs beautifully with the creamy cheese and ham.

This Italian-style frittata roll is soft, creamy, savory, and slightly smoky from the zucchini. A true explosion of textures and flavors in every bite.

It's also a great make-ahead option: just prepare it in advance, let it chill in the fridge, and slice before serving. Ideal for summer lunches, potlucks, brunch with friends, or even a picnic.

Try this fun and versatile recipe! Easy to make, delicious to eat, and perfect for warm-weather meals!

Jump to:

• Ingredients
• Kitchen Tools and Equipment
• Instructions
• Storage
• Variations and Substitutes
• More Frittata Recipes
• Recipe Card

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Ingredients

Prep Time: 15 Min | Cook Time: 30 Min | Cool Time: 2 Hours | Servings: 6

FOR THE FRITTATA

• 6 medium eggs
• 80 g (¾ cup) grated Parmigiano Reggiano cheese (or Pecorino Romano for a stronger flavor)
• 1 tablespoon chopped parsley
• Salt, to taste
• Black pepper, to taste

FOR THE FILLING

• 200 g (7 oz) Robiola cheese (or any soft cream cheese with a mild taste to your liking)
• 100 g (3.5 oz) ham (I used Prosciutto Cotto Gran Biscotto by Rovagnati, a tender Italian cooked ham)
• 2 medium zucchini

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Kitchen Tools and Equipment

To make this frittata roll recipe, you’ll need a few basic kitchen tools.

GRILL PAN: First, a grill pan is essential for cooking the zucchini slices — it gives them a nice smoky flavor and those classic grill marks.

MANDOLINE: A sharp knife or a mandoline slicer will help you cut the zucchini evenly and thinly.

BOWL: For the frittata, you’ll need a large mixing bowl and a hand whisk to beat the eggs and combine the ingredients smoothly.

BAKING DISH: A rectangular baking dish (about 13x9 inches or 35x25 cm) lined with parchment paper is used to bake the frittata evenly in the oven.

PLASTIC WRAP: You’ll also need a spatula to spread the cheese, and plastic wrap to tightly roll and chill the frittata.

KNIFE: Finally, a sharp slicing knife ensures clean, neat portions when serving. With these tools on hand, preparing your rolled frittata will be easy and enjoyable!

Instructions

BEFORE YOU START: Preheat your oven to 180°C (350°F) and heat a grill pan over medium-high heat.

Prepare the Zucchini

Step 1) - Wash and dry the zucchini, then trim off the ends. Next, slice them lengthwise into very thin strips using a sharp knife or mandoline. Drizzle with a little olive oil and sprinkle with a pinch of salt.

Grill the zucchini slices on the hot pan for about 1 minute per side, until they are tender and slightly charred. Finally set them aside to cool on a plate.

Cook the Frittata

Step 2) - Crack the eggs into a large mixing bowl. Add the grated Parmigiano Reggiano, chopped parsley, a pinch of salt, and some black pepper. Whisk everything together with a hand whisk until well combined.

Step 3) - Line a rectangular baking dish (about 13x9 inches / 35x25 cm) with parchment paper. Pour in the egg mixture and spread it evenly.

Bake in the preheated oven at 180°C (350°F) for about 20 minutes, or until the frittata is fully cooked and set. Finally, remove the baked frittata from the oven.

Make The Frittata Roll

Step 4) - Flip it out gently onto a clean work surface or another sheet of parchment paper. Let it cool to room temperature before filling.

Next, spread the Robiola cheese evenly over the surface of the frittata using a spatula. Finally, arrange the grilled zucchini slices on top.

Step 5) - Add a layer of cooked ham. Carefully roll the frittata up from the shorter side, keeping it as tight as possible without squeezing the filling out. Take your time and roll gently to prevent tearing.

Step 6) - Wrap the rolled frittata tightly in plastic wrap. Refrigerate for at least 2 hours. This resting time helps the roll set, making it easier to slice cleanly. Remove the roll from the fridge and unwrap it. Use a sharp knife to cut it into slices.

Serve chilled or at room temperature as an appetizer, lunch, or light dinner.

Storage

You can store the frittata roll in the refrigerator, tightly wrapped in plastic wrap, for up to 2 days.

It's best served cold or at room temperature, making it perfect for meal prep, packed lunches, or picnics.

Avoid freezing, as the texture of the eggs and cheese may change once thawed.

Variations and Substitutes

HERBS: You can season the basic frittata to your liking. Instead of parsley, try using fresh thyme, marjoram, or rosemary for a different aromatic touch.

CHEESE: The Robiola cheese can be substituted with a soft cream cheese with a mild flavor to your liking or with smoked scamorza, mozzarella, or Asiago cheese. If you use one of these firmer cheeses, be sure to slice it very thinly so it doesn’t make rolling the frittata difficult.

COOKING METHOD: For an extra delicious and cozy winter version, you can even bake the rolled frittata in a preheated oven at 180–200°C (350–390°F) for a few minutes, just until the cheese starts to melt.

HAM: The cooked ham can be replaced with other Italian cured meats such as prosciutto di Parms, speck, or your favorite cold cuts.

PARMIGIANO vs PECORINO: Adding Parmigiano Reggiano to the egg mixture helps mellow the eggy flavor and adds more depth. You can also use Grana Padano or Pecorino Romano as alternatives.

VEGETABLES: For a vegetarian version, skip the meat and layer the roll with grilled or roasted vegetables like bell peppers, eggplant, or any other veggie you enjoy — just make sure they’re cooked in advance, like the zucchini.

More Frittata Recipes

• Traditional Italian Frittata Recipe
• Mushroom Frittata (Frittata di Funghi)
• Baked Frittata with Asparagus and Parmigiano
• Neapolitan Pasta Frittata Recipe (Frittata di Spaghetti)

Recipe Card