Mushroom and Brie Egg Roulade

Ingredients

• 6 eggs
• 1/4 cup nonfat plain Greek yogurt
• 2 tablespoons 1% milk
• 1/4 teaspoon salt
• freshly ground black pepper
• 2 teaspoons minced thyme leaves
• 1/2 tablespoon olive oil
• 1 shallot, minced
• 1 10oz package sliced baby portobello mushrooms, finely chopped
• 1/4 cup champagne
• 1/4 cup 1% milk
• 3oz brie cheese (without rind), cut into small pieces
• salt and freshly ground pepper
• 1/4 cup grated Pecorino, Romano or Parmesan cheese

Instructions

1. Preheat oven to 375ºF. Adjust oven rack to middle position. Spray a 9×13″ sturdy, rimmed baking sheet with cooking spray.
2. Trim a piece of parchment paper to fit inside without hanging over. Press firmly into pan, and spray the parchment paper with cooking spray.
3. Flip the parchment over and press into the pan again. It should now be fitting snugly into the baking sheet, without the edges curling up.
4. In a blender, combine the eggs, yogurt, 2 tablespoons milk, salt, pepper and thyme. Process until smooth and frothy. Pour into the baking sheet. Carefully transfer to the oven . Bake for 12-15 minutes, or until firm.
5. Meanwhile, heat olive oil in a nonstick skillet over medium heat.
6. Cook shallots for about 5 minutes, until softening. Add mushrooms and saute, stirring occasionally, until mushrooms have released their moisture and cooked down.
7. Add the champagne and cook until liquid is almost evaporated. Add the milk and heat through, then reduce heat to low and stir in the brie cheese until melted.
8. Season to taste with salt and pepper.
9. Spread the mushroom and brie mixture evenly over the baked egg. Starting with the short side facing you, roll gently but firmly.
10. (At this point the roualde can be refrigerated, covered in plastic wrap, for up to 1 day.)
11. Sprinkle the roulade with the grated cheese and bake for 8-10 minutes, until cheese is melted and roulade is heated through.
12. Slice into spirals with a serrated knife.
13. Tips: Make sure you use parchment paper, not waxed paper. They are two different things. Use a sturdy, rimmed sheet pan to bake the eggs. If you have a sheet pan that tends to warp a bit in the oven (I have a few of these) then your eggs won’t bake evenly. Trust me, it happened.