Broccoli Soufflé Roulade Recipe

Summary

Cooking Time50 MinCuisine
MethodMain Ingredient

Ingredients

 Butter/Margarine1⁄4 Cup (4 tbs) (1/2 Stick)
 All purpose flour1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Milk2 Cup (32 tbs)
 Eggs4 , separated
 Frozen broccoli20 Ounce (2 Packages, 10 Ounces Each)
 Shredded swiss cheese3⁄4 Cup (12 tbs)
 Swiss cheese sauce1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 1742 Calories from Fat 974

% Daily Value*

Total Fat 109 g168.1%

Saturated Fat 59.5 g297.5%

Trans Fat 2 g

Cholesterol 1086.6 mg

Sodium 2233.5 mg93.1%

Total Carbohydrates 109 g36.3%

Dietary Fiber 15 g60.1%

Sugars 28.6 g

Protein 89 g178.9%

Vitamin A 403.8% Vitamin C 867.2%

Calcium 158.7% Iron 38.2%

*Based on a 2000 Calorie diet

Directions

1. Grease a 15x10x1-inch jelly-roll pan; line the pan with waxed paper; grease paper; dust with flour.
2. Melt the butter or margarine in a medium-size saucepan. Blend in flour and salt; stir in the milk. Cook and stir until mixture thickens and bubbles 3 minutes.
3. Beat egg whites until they form soft peaks in a medium-size bowl. Beat egg yolks slightly in a large bowl. Slowly beat hot mixture into egg yolks, until blended. Fold beaten egg whites into egg yolks. Spread evenly in pan.
4. Bake in moderate oven (325°) for 45 minutes, or until golden and top springs back when touched.
5. While omelet bakes, cook broccoli; drain and cut into 1-inch pieces. Reserve 1/2 cup for garnish.
6. Make Swiss Cheese Sauce.
7. Remove omelet from the pan this way: Loosen around the edges with spatula; cover it with waxed paper or foil. Place a large cooky sheet or tray on top, then quickly turn upside down. Lift pan; peel off paper.
8. Arrange the broccoli in a single layer on top; sprinkle with cheese; drizzle 1/2 cup of hot cheese sauce over. Starting at a short end, roll the omelet, jelly-roll fashion, lifting waxed paper or foil to guide it.
9. Lift roll onto platter with two wide spatulas. Drizzle about 1/2 cup more sauce over roll and garnish with reserved broccoli.
10. Cut roll in thick slices. Pass remaining sauce.
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