This roulade is a twist on a traditional egg dish—and is a much more practical idea when serving a large amount of people breakfast in the morning, freeing the home cook from skillet duty as the entire roulade
bakes in the oven. Use any vegetables you have on hand to vary the roulade every time.
- 4-6 ServingsServings
- Oil, for sautéing
- 1 onion, diced
- Choice of diced vegetables, including differernt colored peppers, tomatoes, scallions, red onions, mushrooms, zucchini or spinach.
- 10 large eggs
- Salt to tastes
Preheat oven to 350°F.
Heat oil in a skillet over medium heat. Add onions, cooking until beginning to soften, approximately 5-7 minutes. Add vegetables and continue to cook until softened.
Line a baking sheet with parchment paper. While vegetables are cooking, beat the eggs with salt. Pour onto baking sheet. Top with cooked vegetables.
Bake for 15 minutes, or until eggs are set. Be careful not to overcook.
When eggs are no longer watery, remove from oven. Roll up jelly roll stylelengthwise, by tightly rolling omelette while pulling back the parchment paper. It should roll very easily. Once you’ve rolled the entire omelette, tighten the
parchment paper around the roll and twist the two ends of paper like a candy. Return to oven for 5 additional minutes.
The roulade should slice beautifully.