Fluffy Vegetable Soufflé Rolls with Basil and Parmesan

Vegetable-Filled Soufflé Rolls

Introduction

Delight your family and friends with these exquisite Vegetable-Filled Soufflé Rolls, a perfect dish that combines lightness with rich flavors. The soufflé features a delightful blend of fresh vegetables and a hint of cheese, all wrapped in a fluffy, golden-brown exterior. Ideal for breakfast or brunch, this recipe is sure to impress even the most discerning palates. Serve it alongside a vibrant tomato basil sauce for a truly delightful experience.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes

Serving Size

• Serves: 6

Cuisine

• Continental

Course

• World Breakfast

Diet

• Eggetarian

Instructions

1. Prepare the Vegetable Filling:

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   • Begin by heating a heavy-bottomed pan over medium heat. Add the extra virgin olive oil, followed by the finely chopped onion and minced garlic. Sauté for about 2 minutes, or until the onion is tender and fragrant.
   • Stir in the grated yellow zucchini and snipped basil leaves. Reduce the heat and allow the mixture to simmer gently until the zucchini is lightly cooked but retains a bit of crunch. Once cooked, turn off the heat and stir in the grated Parmesan cheese until well incorporated.

2. Make the Soufflé Base:

   • Preheat your oven to 180°C (350°F). Spray a jelly roll pan or a baking sheet with non-stick cooking spray and line the bottom with parchment paper.
   • In a small saucepan over low heat, melt the reduced-calorie margarine. Once melted, whisk in the all-purpose flour, salt, and ground cayenne pepper. Cook this mixture, stirring constantly, until it becomes smooth and bubbly, which should take about 2-3 minutes.
   • Remove the saucepan from the heat and gradually stir in the skim milk, ensuring there are no lumps. Use a whisk to facilitate this process. Return the saucepan to the heat and cook the mixture, stirring continuously, until it thickens and bubbles, approximately 3-5 minutes. Allow the mixture to cool slightly.

3. Combine the Egg Yolks and Whites:

   • Once the mixture has cooled, whisk in the egg yolks one at a time until fully combined. In a separate bowl, beat the egg whites and white vinegar until stiff peaks form.
   • Gently fold the beaten egg whites into the cooled flour mixture, being careful not to deflate the airy texture.

4. Bake the Soufflé:

   • Pour the soufflé batter evenly into the prepared jelly roll pan. Bake in the preheated oven for approximately 35-40 minutes or until the soufflé is puffed and golden brown on top.
   • While the soufflé is baking, prepare a large baking sheet by lining it with a long piece of greased foil.

5. Assemble the Rolls:

   • Once the soufflé is fully baked, carefully loosen it from the edges of the pan. Invert the soufflé onto the prepared foil-lined baking sheet. Gently peel away the parchment paper on top.
   • Evenly spread the vegetable filling over the surface of the soufflé. Starting from the narrow end, roll the soufflé up carefully, avoiding the foil. Slice the rolled soufflé into 1-inch thick pieces.

6. Serve:

   • Serve the Vegetable-Filled Soufflé Rolls warm, alongside a refreshing tomato basil sauce for dipping. Enjoy this delightful dish as part of your breakfast or brunch spread!

Conclusion

These Vegetable-Filled Soufflé Rolls are not only visually stunning but also packed with flavor and nutrients, making them an excellent choice for a satisfying breakfast or brunch option. With a combination of fresh vegetables, aromatic basil, and a light, fluffy texture, this recipe will quickly become a favorite in your culinary repertoire. Enjoy the delightful experience of creating and sharing this dish with your loved ones!