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Veggie Egg Rollup
Ingredients:
1 1/2 cups (375 mL) sliced fresh mushrooms
1 medium zucchini, sliced
1/2 medium red pepper, diced
1/3 cup (75 mL) chopped onion
1/2 tsp (2 mL) dried basil
6 eggs, separated
3 tbsp (45 mL) all purpose flour
1/4 tsp (1 mL) each salt and pepper
1 1/4 cups (300 mL) hot milk
1/2 cup (125 mL) shredded old Cheddar cheese
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Instructions:
Preheat oven to 350°F (180°C). Spray a 15 x 10-inch (37 x 25 cm) jelly roll pan with cooking spray. Line with waxed paper and spray again. Spray a large skillet with cooking spray. Add vegetables and basil; sauté over medium heat until vegetables are tender crisp. Set aside.
In a small bowl, beat together egg yolks, flour, salt and pepper until blended. In a large bowl, beat egg whites until stiff but not dry. Gently fold yolk mixture into whites. Spread mixture evenly into jelly roll pan. Bake until firm to the touch, about 8 minutes. Invert onto clean waxed paper. Remove pan and peel off paper liner.
Increase oven temperature to 375°F (190°C). Spoon ¾ cup (175 mL) milk evenly over egg layer. Spoon vegetables on top and sprinkle with ¼ cup (50 mL) cheese. Starting with long side, roll jelly roll style. Place seam-side down in a shallow baking pan. Drizzle with remaining milk. Sprinkle with remaining cheese. Bake 10 to 12 minutes. Cut into 12 slices.
Makes 6 servings.
Tip: To prepare ahead, complete roll-up but do not bake. Cover with plastic film and refrigerate. Bake 20 to 25 minutes before serving.
Preparation: 20 minutes
Cooking: 20 minutes
Nutrients per serving:
Calories: 170
Carbohydrate: 10 g
Protein: 12 g
Fat: 10 g
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Brunch & Main Entrées 