Breakfast

Scrambled egg roulade is for Breakfast.

Scrambled egg roulade takes 15 minutes to prepare.

Scrambled egg roulade takes 15 minutes to cook.

Scrambled egg roulade makes 4 servings.

The ingredients for Scrambled egg roulade are:

6 fresh eggs
160 ml heavy whipping cream or half and half
0.5 tsp garlic powder
1 dash salt
1 dash black pepper
1 medium size sweet red bell pepper cubbed
15 sliced black olives
Optional* fresh basil leaves
1 cup shredded low fat cheddar or colby cheese
Oscar Mayer Turkey breast 10-12 slices

Here is how you make Scrambled egg roulade:

Preheat oven at 400 F. Cut the red bell pepper into small cubes, and slice the olives. Beat eggs in a large bowl with heavy cream, salt, pepper, garlic powder and a dash of Italian dried herbs. Pour this on a parchment-lined baking sheet pan (9x13 in.). Sprinkle the red bell pepper cubes and the olives slices on top. Garnish with fresh basil leaves. Bake for 10-15 minutes. Then on a flat surface lined with Bounty paper towels (4 folded in half will do it) place the omelet up-side-down and top it with the shredded cheese and turkey breast slices. Using the paper towels form the omelet into a roulade. Serve with fresh salsa.Number of Servings: 4Recipe submitted by SparkPeople user ALINTAROMA.

The nutritional information for Scrambled egg roulade is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 346.1

• Total Fat: 26.2 g
• Cholesterol: 354.3 mg
• Sodium: 950.4 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 1.4 g
• Protein: 21.6 g