There are a few tricky steps in this recipe but as long as you take care not to overcook the egg base you’ll produce a great result.
250g (8-9 oz) cow’s milk mozzarella, drained 2 large vine-ripened tomatoes 8 medium (size 6) free-range, organic eggs 2 Tbsp fresh cream 6 Tbsp freshly grated parmesan cheese Salt Freshly ground black pepper to taste 4 Tbsp extra virgin olive oil 1 large red onion, peeled and thickly sliced ¾ cup stuffed green olives, drained and chopped 1 tsp fresh marjoram, or ½ tsp dried oregano ¾ cup fresh breadcrumbs 2 Tbsp melted butter
1 Preheat oven to 200°C (400°F). Slice mozzarella thinly and drain in a sieve. Slice tomatoes thinly and drain in a sieve.
2 Break 7 of the eggs into a large bowl. Mix in cream, 4 tablespoons of parmesan, ½ teaspoon of salt and plenty of pepper. Heat 2 tablespoons of oil in a large non-stick frying pan (skillet) over low to medium heat, and when hottish, pour in egg mixture. Cook gently for 7-10 minutes, until lightly golden and nearly set on top (don’t let it get too browned on the bottom or it will become dry; lower the heat if necessary). Slip frittata out of the pan onto a baking sheet (tray), cover it with another baking sheet, flip over, slide off top sheet then slide frittata back into the pan uncooked side down. Alternatively, if you are brave, flip the frittata in the pan. Cook for 3 minutes more. Slide frittata out of pan onto a large piece of baking (parchment) paper.
3 Meanwhile, heat the rest of the oil in a shallow roasting tin or oven dish and add the onion and olives. Cook for about 5 minutes, until onion is softening and just starting to colour.
4 Pat mozzarella and tomato dry with paper towels. Make a layer of mozzarella on top of frittata, then one of tomatoes. Season with salt and pepper and sprinkle over marjoram or oregano. Roll up, using the paper to support the rotolo (rolled frittata). Lightly beat remaining egg with a pinch of salt in readiness to brush over.
5 Carefully slip the rotolo into the tin with the onion and olives, keeping the seam of it on the underside so it doesn’t unfold. Brush rotolo with beaten egg, then sprinkle with breadcrumbs and the rest of the parmesan. Drizzle with melted butter. Cook for 10-12 minutes, or until it is crisp on top. Remove rotolo from oven and let it rest for a few minutes before slicing and serving in the dish, or if you have a cake slide or 2 spatulas (and 4 hands!) transfer to a serving board or dish for slicing and serving.
If you are able to transfer the cooked Rotolo to a serving board or dish for serving, the dish with the onion can go back in the oven for further cooking until the onion is golden.