Egg Roulade with Spinach and Gruyere Recipe Source: American Test Kitchen
Ingredients: Serve 6
5 ounces (5 cups ) baby spinach
¼ cup water
¼ cup 1 percent low fat milk
2 tablepoons all purpose flour
10 large egg whites
5 large eggs
1 small garlic clove, minced to paste
¼ teaspoon salt
1/8 teaspoon pepper
2 ounces Gruyere Cheese, Shredded (about ½ cup )
Procedures:
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 18 to 13 inch rimmed baking sheet with vegetable oil spray, line with parchment paper, liberally coat parchment paper with vegetable oil spray, and set aside.
Place spinach and water in microwave safe bowl. Cover bowl and microwave on high until spinach is wilted and has decreased in volume by half, 3 to 5 minutes. Using potholders, remove bowl from microwave, and then transfer spinach to colander set over bowl and press with spatula to release any excess liquid.
Whisk milk and flour together in bowl. In large bowl, whisk egg whites, eggs, garlic, salt, and pepper together, then whisk in milk flour mixture until uniform. Carefully pour egg mixture into prepared baking sheet, sprinkle drained spinach and cheese on top, and bake until cheese is melted and eggs are just set, about 11 minutes, rotating baking sheet halfway through.
Remove baking sheet from oven and, beginning at short end, use parchment paper to roll egg over itself into tigh cylinder. Use parchment paper to transfer roulade to cutting board, slice and serve. End.
Ingredients: Serve 6
5 ounces (5 cups ) baby spinach
¼ cup water
¼ cup 1 percent low fat milk
2 tablepoons all purpose flour
10 large egg whites
5 large eggs
1 small garlic clove, minced to paste
¼ teaspoon salt
1/8 teaspoon pepper
2 ounces Gruyere Cheese, Shredded (about ½ cup )
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 18 to 13 inch rimmed baking sheet with vegetable oil spray, line with parchment paper, liberally coat parchment paper with vegetable oil spray, and set aside.
Place spinach and water in microwave safe bowl. Cover bowl and microwave on high until spinach is wilted and has decreased in volume by half, 3 to 5 minutes. Using potholders, remove bowl from microwave, and then transfer spinach to colander set over bowl and press with spatula to release any excess liquid.
Whisk milk and flour together in bowl. In large bowl, whisk egg whites, eggs, garlic, salt, and pepper together, then whisk in milk flour mixture until uniform. Carefully pour egg mixture into prepared baking sheet, sprinkle drained spinach and cheese on top, and bake until cheese is melted and eggs are just set, about 11 minutes, rotating baking sheet halfway through.
Remove baking sheet from oven and, beginning at short end, use parchment paper to roll egg over itself into tigh cylinder. Use parchment paper to transfer roulade to cutting board, slice and serve. End.
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