Vegetable Filled Soufflé Roll Recipe
Looking for a delightful breakfast, light lunch, or even a weeknight dinner that’s both tasty and visually stunning? Our Vegetable Filled Soufflé Roll is the perfect solution! This fluffy, egg-based soufflé roll is baked to perfection, and once it’s done, it’s filled with a vibrant vegetable mixture that brings out a wonderful blend of flavors, with fresh basil as the star ingredient. Perfect for impressing guests or making a simple meal feel a little extra special, this dish combines ease and elegance in one beautiful roll.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients:
| For the Soufflé Roll | Quantity |
|---|---|
| Margarine (Reduced Calorie) | 1/8 cup |
| All Purpose Flour (Maida) | 1/8 cup |
| Salt | 1/4 teaspoon |
| Cayenne Pepper (Ground) | 1/4 teaspoon |
| Milk (Skim) | 3/4 cup |
| Egg Whites | 3 |
| Egg Yolks | 2 |
| White Vinegar | 1/4 teaspoon |
| Basil Leaves (prepared earlier) | As needed |
| For the Basil Vegetables | Quantity |
|---|---|
| Onion (Finely Chopped) | 1 |
| Garlic (Minced) | 1 clove |
| Extra Virgin Olive Oil | 1 tablespoon |
| Yellow Zucchini (Grated) | 3/4 cup |
| Basil Leaves (Sniped) | 1/8 cup |
| Parmesan Cheese (Grated) | 1/8 cup |
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Instructions:
-
Prepare the Basil Vegetables:
- Heat a heavy-bottomed pan over medium heat and add the extra virgin olive oil.
- Add the finely chopped onion and minced garlic, cooking for 2 minutes until the onion softens.
- Stir in the grated yellow zucchini and snipped basil leaves, and reduce the heat. Let it simmer for a few minutes until the zucchini is lightly cooked but still retains some texture. Remove from heat and stir in the grated Parmesan cheese. Set aside.
-
Make the Soufflé:
- Preheat your oven to 180°C (350°F). Spray a jelly roll pan or a baking sheet with rimmed edges with non-stick cooking spray. Line the bottom with parchment paper for easy release after baking.
- In a small saucepan, melt the margarine over low heat. Stir in the all-purpose flour, salt, and cayenne pepper, cooking while stirring constantly until the mixture is smooth and bubbling.
- Remove the saucepan from the heat and gradually stir in the milk, whisking to combine until smooth. Return the pan to the heat and cook, stirring continuously, until the mixture thickens and becomes bubbly. Remove from heat and allow it to cool slightly.
- Once slightly cooled, add the egg yolks one at a time, whisking after each addition to ensure they are well incorporated.
-
Whip the Egg Whites:
- In a separate bowl, beat the egg whites and white vinegar together until stiff peaks form, but be careful not to overbeat.
- Gently fold the beaten egg whites into the cooled flour mixture. Be sure to incorporate them without deflating the mixture too much.
-
Bake the Soufflé:
- Pour the soufflé mixture evenly into the prepared jelly roll pan or baking sheet. Spread it out into a smooth layer.
- Bake in the preheated oven for about 35 to 40 minutes, or until the soufflé is puffed and golden brown.
-
Roll the Soufflé:
- While the soufflé is baking, prepare a large baking sheet by covering it with a long piece of foil and greasing the foil.
- Once the soufflé is done, remove it from the oven and immediately loosen it from the pan. Invert the soufflé onto the greased foil-lined baking sheet. Gently peel off the parchment paper from the top of the soufflé.
- Spread the basil-flavored vegetable mixture evenly over the entire surface of the soufflé. Carefully roll the soufflé up from one narrow end, making sure to avoid rolling the foil along with it.
-
Serve the Soufflé Rolls:
- After rolling, slice the soufflé into 1-inch thick pieces. Serve immediately, accompanied by a tangy tomato basil sauce for an added flavor boost.
Serving Suggestion: These Vegetable Filled Soufflé Rolls make a stunning breakfast or light lunch, but they can also double as a savory dinner treat. Serve them with a side of tomato basil sauce, or pair them with a fresh salad for a well-rounded meal. Enjoy the fluffy texture of the soufflé combined with the vibrant, flavorful vegetable filling in each bite.
Pro Tip: For added flavor, you can experiment with different vegetables or cheeses in the filling—swap zucchini for mushrooms or spinach, or use feta cheese for a tangier twist.
Nutritional Information (per serving):
Calories: ~150
Protein: ~7g
Fat: ~8g
Carbohydrates: ~12g
Sodium: ~350mg
This dish is light yet satisfying and makes for an elegant, healthy meal option that’s sure to please everyone at the table. Happy cooking!
