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Recipe details
Tomato-and-Egg Oven Roulade
A small French oven roulade in the style of a potato-and-egg roulade, using tomato instead of potato to keep the pantry light.
≈ 103 kcal/100 g · ≈ 204 kcal/serving
35 minMediumFrench
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 eggs100 g
Ripe tomato, diced90 g
Garlic clove, minced3 g
Olive oil5 ml
Salt0.8 g
Black pepper0.15 g
Cookware and utensils
Ovenproof skillet
Bowl
Whisk
Baking parchment
Directions
01
Whisk the eggs, salt, and pepper in a bowl.
Products
Large eggs — 100 g; Salt — 0.8 g; Black pepper — 0.15 g
Action
Whisk
Time
1 min
Temperature
Room temperature
02
Line the ovenproof skillet with parchment.
Products
No products at this step
Action
Line
Time
2 min
Temperature
Room temperature
03
Heat the oil in the skillet over medium heat.
Products
Olive oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium heat
04
Sauté the garlic for 30 seconds.
Products
Garlic clove, minced — 3 g
Action
Sauté
Time
1 min
Temperature
Medium heat
05
Cook the tomato for 4 minutes to reduce its moisture.
Products
Ripe tomato, diced — 90 g
Action
Reduce
Time
4 min
Temperature
Medium heat
06
Pour the eggs over the tomato mixture.
Products
Large eggs — 100 g
Action
Pour
Time
1 min
Temperature
Hot
07
Bake the mixture at 375°F/190°C until set and the center reaches 160°F/71°C.
Products
Large eggs — 100 g; Ripe tomato, diced — 90 g; Garlic clove, minced — 3 g
Action
Bake
Time
18 min
Temperature
375°F/190°C; center 160°F/71°C
08
Roll the warm egg sheet around the tomato filling using the parchment.
Products
Large eggs — 100 g; Ripe tomato, diced — 90 g
Action
Roll
Time
3 min
Temperature
Warm
09
Rest the roulade for 3 minutes before slicing.
Products
No products at this step
Action
Rest
Time
3 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
