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Recipe details
Egg and Cheese Roll
A thin cooked egg sheet rolled around mild white cheese and browned until crisp at the edges.
≈ 207 kcal/100 g · ≈ 116 kcal/serving
20 minEasyOther
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.
large egg50 g
mild white cheese, crumbled35 g
salt1 g
black pepper0.2 g
cooking oil5 g
Cookware and utensils
nonstick frying pan
mixing bowl
whisk
spatula
Directions
01
Whisk the egg with the salt and pepper.
Products
large egg — 50 g; salt — 1 g; black pepper — 0.2 g
Action
Whisk
Time
1 min
Temperature
room temperature
02
Heat the oil in the nonstick pan over medium heat.
Products
cooking oil — 5 g
Action
Heat
Time
2 min
Temperature
medium heat, about 175°C / 350°F
03
Pour in the egg and tilt the pan to form a thin round sheet.
Products
large egg — 50 g
Action
Pour
Time
2 min
Temperature
medium heat
04
Scatter the cheese over the egg sheet.
Products
mild white cheese, crumbled — 35 g
Action
Scatter
Time
1 min
Temperature
medium heat
05
Roll the sheet tightly with the spatula.
Products
large egg — 50 g; mild white cheese, crumbled — 35 g
Action
Roll
Time
2 min
Temperature
medium heat
06
Brown the roll on all sides until the egg reaches 74°C / 165°F.
Products
large egg — 50 g; mild white cheese, crumbled — 35 g
Action
Brown
Time
4 min
Temperature
medium heat; 74°C / 165°F internal temperature
07
Slice the roll and serve hot.
Products
large egg — 50 g; mild white cheese, crumbled — 35 g
Action
Slice
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available