Veggie Egg Roll-Up

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