Eggs, Zucchini, & Mushroom Casserole

cooking spray
1 1/2 cups zucchini, sliced
1 1/2 cups mushrooms, sliced
1/2 cup sweet red peppers, diced
1/4 cup onion, chopped
6 eggs, separated
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup milk, heated
1/2 cup cheddar cheese, grated
parsley sprigs (optional)

Preheat oven at 375° degrees F. Evenly coat a 10 inch skillet with spray. Add zucchini,
mushrooms, peppers and onion. Cover and cook over medium heat until peppers are crisptender.
Set aside. Meanwhile, evenly coat 15 x 10 inch jelly roll pan with spray. Line with wax
paper and spray again. Set aside.



In large mixing bowl at high speed, beat egg whites until stiff but not dry, just until whites no
longer slip when bowl is tilted. In small mixing bowl at high speed, beat together yolks, flour, salt,
and pepper until smooth. Gently fold yolk mixture into beaten whites. Pour into prepared pan and
spread evenly.

Bake until top springs back when lightly touched with finger, about 8-10 minutes. With spatula,
loosen egg from sides of pan invert onto clean tea towel. Carefully pull wax paper. Trim all edges
with serrated knife. Starting from long edge, roll up egg, rolling towel in with egg. Place wrapped
roll seam-side down on wire rack until cook, about 30 minutes.

Carefully unroll cake and spoon 3/4 cup of the milk over egg. Sprinkle with reserved vegetables
and 1/4 cup of the cheese. Re-roll. Place seam side down on shallow baking pan. Spoon
remaining 1/2 cup milk and sprinkle remaining 1/4 cup shredded cheese over top. Bake until
cheese is melted and heated through, about 10-12 minutes. Cut into 1 1/4 inch slices. Garnish
slices with parsley sprigs, if desired. Makes 6 servings.