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Rolled Souffle Omelette Recipe
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Margarine||2 Tablespoon, divided|
|Cremini mushrooms||1⁄4 Pound, finely chopped|
|Mushrooms||1⁄4 Pound, finely chopped|
|Madeira wine||2 Tablespoon|
|Salt||1⁄2 Teaspoon, divided|
|Ground pepper||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Ground white pepper||1⁄2 Teaspoon|
|Eggs||5 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced chives||1 Tablespoon|
|Minced parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1027 Calories from Fat 530
% Daily Value*
Total Fat 59 g91.5%
Saturated Fat 17.9 g89.4%
Trans Fat 0 g
Cholesterol 1089.5 mg
Sodium 1954.1 mg81.4%
Total Carbohydrates 58 g19.4%
Dietary Fiber 7.8 g31.3%
Sugars 20.6 g
Protein 64 g127.9%
Vitamin A 163.7% Vitamin C 129.5%
Calcium 90.1% Iron 62.6%
*Based on a 2000 Calorie diet
Coot wax paper with cooking spray; set aside.
Coat a large nonstick skillet with cooking spray; add 1 tablespoon margarine.
Place over medium heat until margarine melts.
Add mushrooms, and saute until render.
Add green onions, wine, 1/4 teaspoon salr, and pepper; continue cooking until liguid has evaporated.
Set mixture aside.
Melt remaining 1 Tablespoon margarine in a heavy saucepan, add flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in remaining 1/4 reaspoon salt and ground white pepper.
Dear egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture.
Dear egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy.
Add cream of tattar, and bear until stiff but not dry.
Fold beaten egg whites, cheese, chives, and parsley into yolk mixture.
Pour into prepared pan.
Bake at 350° for 15 tro 20 min-ures or until lightly browned.
Loosen edges of souffle with a meral spatula, bur do nor remove from pan; place pan on a wire rack.
Let cool for 15 minutes.
Carefully invert jellyroll pan onto wax paper-remove pan, and carefully peel wax paper from souffle.
Spoon reserved mushroom mixture over surface of souffle, spreading to edges.
Starring at short side, carefully roll up souffle jellyroll fashion.
If desired, garnish with a tormato rose and fresh parsley sprigs.