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Recipe details
Egg Roulade with Cottage Cheese, Pasta, and Onion
A savory egg roulade wrapped around a warm cottage-cheese, pasta, and onion filling.
≈ 116 kcal/100 g · ≈ 239 kcal/serving
35 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
cottage cheese100 g
egg1 large
onion, finely diced50 g
short pasta, dry35 g
cooking oil5 g
salt1 g
black pepper0.2 g
Cookware and utensils
small saucepan
10-inch nonstick skillet
mixing bowl
colander
spatula
Directions
01
Boil the pasta in salted water until tender
Products
short pasta, dry — 35 g; salt — 1 g
Action
boil and drain
Time
5 min
Temperature
boiling water
02
drain it
Products
short pasta, dry — 35 g; salt — 1 g
Action
boil and drain
Time
5 min
Temperature
boiling water
03
Heat half the oil in the skillet and soften the diced onion.
Products
onion, finely diced — 50 g; cooking oil — 5 g
Action
soften
Time
5 min
Temperature
medium heat
04
Combine the cottage cheese, cooked pasta, softened onion, and black pepper in the bowl.
Products
cottage cheese — 100 g; short pasta, dry — 35 g; onion, finely diced — 50 g; black pepper — 0.2 g
Action
combine
Time
2 min
Temperature
room temperature
05
Whisk the egg with a pinch of salt in the bowl.
Products
egg — 1 large; salt — 1 g
Action
whisk
Time
1 min
Temperature
room temperature
06
Spread the remaining oil in the skillet and cook the egg into a thin sheet.
Products
egg — 1 large; cooking oil — 5 g
Action
cook
Time
5 min
Temperature
medium-low heat; egg center at least 74°C/165°F
07
Spread the cottage-cheese filling over the egg sheet.
Products
cottage cheese — 100 g; short pasta, dry — 35 g; onion, finely diced — 50 g
Action
spread
Time
2 min
Temperature
warm
08
Roll the egg sheet tightly into a roulade with the spatula.
