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| Cooking spray | ||||
| 1-1/2 | cups | sliced fresh mushrooms | 375 | mL |
| 1 | medium zucchini, sliced | 1 | ||
| 1/2 | medium red pepper, diced | 1/2 | ||
| 1/3 | cup | chopped onion | 75 | mL |
| 1/2 | tsp | dried basil | 2 | mL |
| 6 | eggs, separated | 6 | ||
| 3 | tbsp | all-purpose flour | 45 | mL |
| 1/4 | tsp | each salt and pepper | 1 | mL |
| 1-1/4 | cups | hot milk, divided | 300 | mL |
| 1/2 | cup | shredded old Cheddar cheese, divided | 125 | mL |
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| Spray 15 x 10-inch (37 x 25 cm) jelly-roll pan with cooking spray. Line with waxed paper and spray again; set aside. Spray large skillet with cooking spray. Add vegetables and basil; sauté over medium heat until vegetables are tender-crisp. Set aside. In small bowl, beat together egg yolks, flour, salt and pepper until blended. In a large bowl, beat egg whites until stiff, but not dry. Gently fold yolk mixture into whites. Spread mixture evenly into jelly-roll pan. Bake in preheated 350°F (180°C) oven until firm to the touch, about 8 minutes. Invert onto clean waxed paper. Remove pan and peel off paper liner. Increase oven temperature to 375°F (190°C). Spoon 3/4 cup (175 mL) milk evenly over egg layer. Spoon vegetables on top and sprinkle with 1/4 cup (50 mL) cheese. Starting with long side, roll jelly roll style. Place seam-side down in a shallow baking pan. Drizzle with remaining milk. Sprinkle with remaining cheese. Bake 10 to 12 minutes. Cut into 12 slices. |
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| To prepare ahead, complete roll-up but do not bake. Cover with plastic film and refrigerate. Bake 20 to 25 minutes before serving. |
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