Allegra frittata con Robiola


Boil the spinach, and chop the mortadella in the mixer with the pistachios.
Mix 200 g of Robiola Osella in a bowl with some Russian salad (cooked and finely diced potatoes, carrots and peas with mayonnaise); in another bowl, mix together 200 g of Robiola Osella with mortadella and crushed pistachios; add salt and pepper to taste.

Make some thin frittatas with the eggs and spinach, topping some with mortadella cream and the others with the cream made with Robiola Osella and Russian salad; roll them up, wrap them in film and place them in the fridge for half an hour.

Slice them into wheels and slip them onto skewers, alternating those with the pink filling (mortadella) and those with the white filling (Russian salad). Eat immediately.