Rocket Salad Roll (Arugula Frittata Roll)

1. Blend the rocket and pine nuts in a food processor.

2. Add salt and a drizzle of olive oil, then blend again.

3. Add the eggs and grated Parmesan, blend until smooth.

4. Pour the mixture onto a parchment-lined baking tray, spread evenly, and bake at 190°C / 375°F for 15 minutes.

5. Let the frittata cool completely.

6. Meanwhile, mix the cream cheese with lemon zest and black pepper.

7. Spread the cream cheese evenly over the cooled frittata, then top with smoked salmon slices.

8. Gently roll it up, wrap in parchment paper, and chill in the fridge for 1 hour.

9. Slice and serve chilled or at room temperature. Enjoy!

✅ Tips:

• Swap salmon for grilled veggies or turkey for variations.

• Add fresh herbs like dill or chives to the cream cheese for extra flavor.

• Perfect as appetizers, picnic bites, or a no-carb wrap alternative.

Let me know if you want a vegetarian version or one with different fillings!