I don’t know about you, but I’ve pretty much had my fill of rich foods, creamy dips, cheesy appetizers and food laden with calories and fat this holiday season. I’m ready for some simple fare that’s filling and delicious, without breaking the belt!
This recipe for egg roulade, like a big, rolled up omelet, fits the bill perfectly. I tried it not too long ago for a brunch and knew I wanted to make it again for a simple Friday supper. Serve it with a salad and a glass of sauvignon blanc.
You can swap out the filling ingredients in this dish; just be sure to keep your choices light. If you don’t have prosciutto on hand, use thinly sliced ham.
My kids LOVED this, and it easily serves a crowd.
Egg Roulade Stuffed with Prosciutto, Spinach and Roasted Red Peppers
5 Tbs unsalted butter, plus extra
6 Tbs all purpose flour, plus extra
1 1/4 cups whole milk, warmed
4 large egg yolks, room temperature
1/2 tsp kosher salt
1/4 tsp ground black pepper
6 large egg whites, room temperature
pinch of cream of tartar
2 Tbs olive oil
10 oz baby spinach
1 tsp garlic, minced
8 oz fontina or Gruyere cheese, coarsely grated (about 2 cups)
3 oz prosciutto, thinly sliced
3/4 cup roasted red peppers, cut into thin strips
Heat oven to 350° F. Use a bit of butter to lightly coat a 15 x 10-inch rimmed baking sheet. Line the baking sheet with kitchen parchment paper, leaving about an inch hanging over each of the pan’s shorter sides. Lightly butter the parchment. Sprinkle the parchment paper with a bit of flour, then tilt the pan and tap gently to spread the flour. Discard any excess.
In a small saucepan over medium heat, melt the 5 tablespoons of butter. Add the 6 tablespoons of flour and cook, stirring frequently, for 3 minutes. Add the milk in a stream while whisking, and bring the mixture to a boil, whisking the entire time. Turn down to a simmer and cook for 5 minutes. Transfer the mixture to a large bowl and whisk in the egg yolks one at a time. Stir in the salt and pepper.
In a separate large bowl, use an electric mixer to beat the egg whites with the cream of tartar and a pinch of salt until they form soft peaks. Stir a quarter of the whites into the yolk mixture, then fold in the rest, gently but thoroughly. Pour the batter into the prepared sheet pan and carefully smooth with a metal spatula.
Bake on the oven’s middle shelf, rotating the pan after 7 minutes. Bake for another 7 to 8 minutes, or until golden and firm to the touch. Set the pan on a rack to cool slightly. Increase the oven to 375° F.
While the roulade is baking, in a large skillet over high heat, heat the oil. Add half of the spinach and cook, stirring occasionally, until it starts to wilt. Add the remaining spinach and cook until all the spinach has wilted. Add the garlic and cook, stirring frequently, for 1 minute. Transfer the mixture to a colander to drain, pressing lightly on the spinach to drain any excess liquid. Season with salt and pepper.
Use a bit of butter to lightly coat one side of a sheet of kitchen parchment paper that’s cut to the same size as the egg sponge. Place the parchment, buttered-side down, onto the top of the sponge. Cover with a damp kitchen towel, then carefully invert the sponge onto a work surface. Peel off the parchment from the top of the sponge.
Sprinkle the cheese evenly over the sponge, leaving a 1/2-inch border on all sides. Top the cheese with the prosciutto in an even layer, followed by the spinach. Arrange the red pepper strips in one line down the center (starting and ending at the short sides).
Starting with one of the longer sides, use the towel to help roll up the sponge, enclosing the filling in jelly roll-fashion. Carefully pick up the roulade and place it seam-side down on the baking sheet. Bake it in the middle of the oven until the cheese has melted, about 8 to 10 minutes. Use a serrated knife to cut crosswise into 1/2-inch thick slices.
Nutritional Information: Calories Per Serving: 340, Calories from Fat: 230, Fat: 26 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 160 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 3 g, Protein: 17 g, Sodium: 770 mg.
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