Rolled Turkey Breast with Frittata (Rotolo di Tacchino con Frittata)

Rolled Turkey |

An easy alternative to a big Thanksgiving bird – a tasty rolled turkey breast stuffed with a frittata!




Make the frittata: In a small bowl, beat the eggs with the Parmigiano, about a ¼ cup of fresh chopped parsley, a few large pinches of salt and freshly ground black pepper. In a medium pan, heat a few tablespoons olive oil over medium heat and sauté the onion until soft and translucent, about 3 minutes. Pour in the egg mixture and cook over medium heat until cooked on one side, about 3 minutes. Flip and cook on other side until done. Set aside to cool.

Preheat the oven to 350 degrees Fahrenheit.

Prep the turkey breast: Butterfly the turkey breast (if not already done by your butcher). Place the turkey breast on a cutting board and using a knife, cut the breast parallel to the cutting board, leaving the other side intact so that you can open the turkey breast like a book.

Cover a clean cutting board with plastic wrap. Place the turkey breast on top, open and flatten. Cover with plastic wrap and pound to flatten into an even thickness. Sprinkle with salt and pepper. Lay slices of prosciutto to cover turkey breast, then the baby spinach. Finally, cover with the frittata. Using the plastic wrap to help, roll the turkey breast and tie with kitchen twine. (Having a helper makes this a bit easier.) Season the outside with salt and pepper.

Heat a large sauté pan (cast iron works great here) over medium heat with a few tablespoons olive oil and the butter. Brown all sides of the turkey breast. Remove from heat. Pour in the white wine. Add a sprig of fresh rosemary and thyme to the pan. Cover the pan with a lid or foil. Place in the oven and roast until the internal temperature of the turkey is about 165 degrees Fahrenheit, about 12 minutes per pound. Remove from oven and let stand for about 10 minutes. Remove the roast to a cutting board and let rest.

Meanwhile, heat the pan on the stove over medium heat. Add another sprig of rosemary and thyme. Boil the remaining liquid in the pan until slightly reduced. (Feel free to add in some stock or more wine to add to the liquid in the pan.) Slice the roast into thick slices. Briefly place the slices in the pan to coat with the sauce. Remove the slices to a warmed plate. Spoon the sauce on top. Serve and enjoy!