This practical breakfast roll is made by baking beaten eggs in a thin pan and rolling the egg layer around Kashar cheese. It can be sliced and stored in the freezer. Roll it before it cools or it may crack, so shaping takes a little patience.
Beat the eggs thoroughly with the milk and salt.
Pour the mixture onto a thin parchment-lined baking pan. Bake in an oven preheated to 180°C / 355°F for 10 minutes, until the eggs are fully set.
While the baked egg layer is still warm, sprinkle it with the grated Kashar and dill, then roll it up tightly.
Wrap the roll in plastic wrap and refrigerate for 15 minutes. Then slice and serve.
If you try to roll the egg layer after it cools, it may crack. Roll it quickly while it is still warm. Allergen: contains eggs and dairy.
Yumurta tabakasını fırından çıkarır çıkarmaz değil, tamamen soğuyana kadar bekleyip sarmaya çalıştım ve tabaka ortadan ikiye çatladı, rulo hiç düzgün sarılmadı. Tarifte sıcakken sarın diye yazıyor, ben yanlış anlayıp iyice soğumasını beklemişim.
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