Crab and spinach frittata rolls

Crab and spinach frittata rolls
Crab and spinach frittata rolls Photo: Domino Postiglione

This is an excellent finger food that can be prepared a few hours ahead and is perfect for the festive season.


200g crab meat, cooked

4 tbsp extra virgin olive oil

1 medium onion, finely diced

1 small garlic clove, minced

80g spinach, well washed and dried

6 large eggs

6 tbsp chives, finely chopped

6 tbsp grated parmesan

Salt and pepper


Pick through cooked crab meat, removing shell. Refrigerate until needed. Heat 2 tbsp olive oil in a pan and lightly fry onion and garlic until transparent. Do not let them colour. Add spinach. Mix until wilted. Season with salt and pepper and set aside to cool. To make the frittata, beat 1 egg in a bowl with 1 tbsp chives, 1 tbsp parmesan and a pinch of salt and pepper.

Heat tbsp of olive oil in a crepe pan, ensuring oil covers the entire surface, as well as the sides. The heat should be fairly high so frittata cooks quickly. Pour egg mixture into hot pan and tilt so egg covers it evenly. It should only take a minute. Don't turn it. The frittata should still be a little creamy on top. Slide it onto a board and top with some spinach and crab so it rolls to a thickness of about 3cm. Repeat with each egg. Cut each into five rolls. They are even better cold.

Makes 30 rolls