2 tablespoons olive oil
1 cup shredded mozzarella cheese
1 cup fresh or frozen roti
3 eggs
1 (8 ounce) package shredded mozzarella cheese, divided
1 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley
Heat olive oil in a large skillet over medium heat. Add cheese and add roti. Mix well. Make a well in center of roti and pour in eggs, cheese, and white wine. Reduce heat and bring to a small simmer, stirring until the eggs are scrambled. Turn off heat, and break up roti with a fork. Spread stuffed roti on a large baking sheet.
Cover roti with foil and refrigerate overnight.
Dice the mozzarella cheese and divide into 5 pieces. Place half of the pieces on top of the roti; sprinkle the remaining cheese over the roti. Spread remaining cheese over the stuffed roti.
Fold parsley in half around the edge of the roti. Cut slices of cheese into fours. Crush remaining pieces.