Chef whisking eggs, dill and red peppers on the board?>

Egg Roulade with Dill & Mozzarella

by Berkeley Wellness  

Fat-free mozzarella can be difficult to work with, because it can turn rubbery when overheated. However, when it’s protected from direct heat (in this recipe, residual heat is used to melt it), it can make a significant contribution to the satisfying mouth-feel of a dish. This appetizer also makes a nice brunch buffet dish.


3 large eggs

2 tablespoons flour

6 large egg whites

¼ cup chopped dill

2 tablespoons grated Parmesan cheese

¼ teaspoon salt

¾ cup shredded fat-free mozzarella (3 ounces)

½ cup finely diced red bell pepper


1. Preheat the oven to 400°F. Generously spray a 10 x 15-inch jelly-roll pan with nonstick cooking spray.

2. In a medium bowl, whisk the whole eggs, one at a time, into the flour until smooth. Whisk in the egg whites, dill, Parmesan cheese and salt until well combined.

3. Pour the mixture into the jelly-roll pan and bake for 8 to 9 minutes, or until just set.

4. Remove from the oven and sprinkle the mozzarella and bell pepper over the top. Let sit for 3 minutes.

5. Run a metal spatula around the edges of the pan to loosen. Beginning at one short side, roll up the mixture, jelly-roll style. To serve, cut the egg roulade crosswise into 12 slices. Makes 6 servings

Nutrition per serving: 106 calories, 3.2g total fat (1.2g saturated), 112mg cholesterol, 0g dietary fiber, 4g carbohydrate, 14g protein, 385mg sodium.

Good source of: calcium, riboflavin, selenium, vitamin B12, vitamin C.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.