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Egg Roulade

 

35

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

filling
1 medium onions
finely chopped
2 tablespoons olive oil
1 medium sweet red bell peppers
cored, seeded and diced into 1/2 inch pieces
1 package spinach, frozen
thawed and squeezed dry, (10 ounces)
1 teaspoon lemon zest
grated
¼ teaspoon salt
teaspoon sugar
*
teaspoon black pepper
*
¾ cup ricotta cheese
drained
roulade
¼ cup butter, unsalted
cup all-purpose flour
unsifted
1 ⅓ cups milk
warmed
¼ teaspoon black pepper
*
6 large eggs
separated
1 ¼ cups Parmesan cheese
grated
1 each egg whites
*

Directions

FILLING: Sauté onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes.

Add red pepper and cook 4 minutes longer.

Add spinach, lemon rind, salt, sugar and pepper.

Transfer to medium size bowl.

Stir in ricotta cheese. Set aside. Preheat oven to 400℉ (200℃).

Grease bottom of 15½ x 10½ inch jelly roll pan.

Line bottom with wax paenly.

  1. Add the salt and garlic, stirring well.

Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices.

(If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.

  1. Return to the heat, add a bit more broth and stir.

Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.

  1. Taste and adjust seasonings adding the ground hot chile to taste at this point.

To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.

  1. Serve the chili with a bowl of freshly stewed pinto beans on the side.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Wyldr

Beginning with #2 in the preparation, the recipe veers away from the ingredients list. It does not explain how to use the eggs for the roulade.Does anyone know how to proceed past the filling? I am new to cooking.

over 11 years ago

Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 55564% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 394mg 131%
Sodium 841mg 35%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 62g
Vitamin A 174% Vitamin C 70%
Calcium 63% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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