Tex-Mex Vegetable Filled Souffle Roll

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1/4	cup	unsalted butter
1/4	cup	all-purpose flour
1/2	teaspoon	salt
1/8	teaspoon	cayenne pepper
1 1/2	cups	2% low-fat milk
4		egg yolks
6		egg whites
1/2	teaspoon	cream of tartar
1	small	onion -- diced
2	cloves	garlic -- minced
1	tablespoon	olive oil
1	small	zucchini -- diced
2	small	Yukon Gold potatoes -- diced
1	small	red pepper -- diced
1	cup	frozen corn kernels -- defrosted
4	ounces	green chilies
1/2	teaspoon	cumin
1/2	teaspoon	marjoram
		vegetable oil spray

Spray bottom of jelly roll pan 15 1/2x10 1/2x1 inch with spray. Line bottom of pan with parchment paper and spray paper with vegetable oil. Set aside. Heat oven to 350°F.

Heat butter in saucepan over low heat until melted. Stir in flour, salt, and cayenne pepper. Cook stirring constantly until smooth and bubbly.

Stir in milk and heat to boiling stirring constantly. Boil and stir for 1 minute. Remove from heat.

Add egg yolks one at a time.

Beat egg whites and cream of tartar until stiff but not dry.

Stir 1/4 of the egg whites into egg yolk mixture. Fold rest of egg whites into egg yolk mixture.

Spread evenly in pan and bake until puffed and golden about 35 to 40 minutes.

White eggs cook make vegetables.

Heat olive oil in large saucepan and add onion. Cook until softened.

Add garlic, zucchini, potatoes, red pepper, corn. green chilies, cumin, and marjoram. Cook until vegetables are softened and cooked through. Stir in cheese.

When eggs are done immediately loosen from pan and invert onto cloth covered rack. Carefully peal off parchment paper.

Spread soufflé with vegetable mixture and roll up from narrow end.

Cut into slices and serve immediately.

Makes 4 servings.

Per Serving : 399 Calories; 22g Fat (49.4% calories from fat); 16g Protein; 36g Carbohydrate; 4g Dietary Fiber; 251mg Cholesterol; 412mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 Fat.