Tomato, Spinach and Mozzarella Roulade with Spicy Tomato Sauce

A light egg roulade filled with spinach and cheese, served with a zesty, buttery spicy tomato and mint sauce.

Vegetarian Healthy Spinach Mozzarella Roulade

Estimated Nutrition

Calories

697.7

kcal / serving

1395.4 kcal total

Carbs

27.1g

per serving

54.2 g total

Fat

44.3g

per serving

88.6 g total

Protein

26.4g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Caster Sugar

CondimentsSauces

Wholegrain Mustard

Dairy

piece

Eggs

free-range, separated

200

100

sliced

Fruits

Liquids

200

Red Wine

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

2.5

Dried Chilli Flakes

tbsp

Mint

chopped, fresh

OilsFats

Olive Oil

for sauce

Vegetables

150

Spinach

0.5

piece

Beef Tomato

seeds removed, chopped

0.25

piece

Onion

finely chopped

0.5

piece

Beef Tomato

seeds removed, chopped

handful

Spinach

leaves, for garnish

Method

Preheat the oven to 180°C.

Whisk egg whites and lemon juice in a clean bowl until stiff peaks form.

Mix cornflour, milk, mustard, salt, pepper, and egg yolks in a separate bowl and fold into whites.

Pour mixture onto a baking tray lined with silicone paper and bake for 5 to 8 minutes until set.

Wilt 150g of spinach in a pan with olive oil, then stir in half a chopped tomato and mozzarella.

Spread the spinach mixture over the baked roulade and roll it into a log using the paper.

Fry the onion in oil for 5 minutes until translucent.

Simmer the remaining tomato, chilli, wine, and sugar for 5 minutes, then stir in butter and mint.

Slice the roulade, garnish with spinach leaves, and serve with the sauce.