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Greek Salad Egg Roulade
This Greek Salad Roulade Recipe is a unique take on a classic egg roulade with the bold flavors of kalamata olives, feta cheese, and fresh basil.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Lunch, Main Course
Cuisine:
American
Servings:
4
Calories:
340
Author:
Taryn
Ingredients
Roulade:
6
Eggs
separated
2
tablespoons
Butter, unsalted
melted
½
cup
Cheddar cheese
grated
½
cup
Parmesan cheese
grated
1
teaspoon
Oregano
½
teaspoon
Salt
½
teaspoon
Black pepper
Filling:
½
Cup
Feta cheese
crumbled
8
Black olives
chopped
2
Small
Tomatoes
chopped
½
Cup
Lettuce
chopped
1
tablespoon
Mayonnaise
¼
Cup
Cucumber
grated
1
tablespoon
Basil, fresh
chopped
US Customary
-
Metric
Instructions
Preheat the oven to 200C/400F degrees. Grease and line a rectangle baking tray with parchment paper.
In a bowl, whisk the egg whites until stiff peaks.
In another bowl, beat the egg yolks and add the butter, Parmesan cheese, Cheddar cheese, and seasoning.
Gently fold in the egg whites until the mixture is combined.
Pour the mixture into the tray and spoon out evenly.
Bake for 12-15 minutes until firm and golden.
Roll out the roulade onto a parchment sheet and allow to cool.
Remove the top layer of parchment paper. Spread the mayonnaise over the roulade. Scatter the fillings over the roulade.
From the small edge of the roulade and using the parchment paper underneath, gently roll the roulade up into a Swiss Roll shape.
Trim off any edges for neatness. Eat and enjoy!
Nutrition
Serving:
0.25
roulade
|
Calories:
340
|
Carbohydrates:
3
g
|
Protein:
19
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Cholesterol:
302
mg
|
Sodium:
1079
mg
|
Potassium:
169
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
990
IU
|
Vitamin C:
1.6
mg
|
Calcium:
391
mg
|
Iron:
1.7
mg