Veggie Egg Roll-Up

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1 1/2 cups (375 mL) sliced fresh mushrooms
1 medium zucchini, sliced
1/2 medium red pepper, diced
1/3 cup (75 mL) onion, chopped
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
11/2 cup (25 mL) old cheddar cheese, shredded


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; saut€ 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 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 3/4 cup (175 mL) milk evenly over egg layer. Spoon vegetables on top and sprinkle with 1/4 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.

Preparation: 20 minutes

Cooking: 20 minutes