Italian Egg Roll recipe

Ingredients 3 eggs 1/2 cup whole milk 1/4 cup all-purpose flour 1 tablespoon olive oil Seasoning of salt & pepper 1 to 2 tablespoons basil pesto 1/4 cup finely chopped sundried tomatoes or roasted red bell peppers 3-4 paper-thin slices prosciutto or ham 1/2 cup shredded Mozzarella cheese 1 tablespoon fresh chopped mint; optional sprig for garnish [Click for larger image]

Directions

Preheat oven to 350°. Vigorously whisk eggs, milk, flour, oil, S&P until smooth. Pour into a 7 x 10-inch, jellyroll-style baking pan with DuPont™ Teflon® nonstick coating. Bake 20 minutes or until egg puffs up and is golden brown. (Egg will settle.) Spread with pesto, and then add tomatoes, prosciutto, mozzarella, mint. Roll up from small end; place on work surface and cut into 1-1/4-inch rolls.   

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