Veggie Egg Roll-Up

cooking spray
375 mL (1-1/2 cups) fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 medium red pepper, diced
75 mL (1/3 cup) onion, chopped
2 mL (1/2 tsp) dried basil
6 eggs, separated
45 mL (3 tbsp) all-purpose flour
1 ml (1/4 tsp) each salt and pepper
300 mL (1-1/4 cups) hot milk
125 mL (1/2 cup) old Cheddar cheese, shredded

Preheat oven to 180oC (350 oF). Spray a 38 x 25 cm (15 x 10 inch) jelly-roll pan with cooking spray. Line with waxed paper and spray again. Spray a large skillet with cooking spray. Add vegetables and basil; sauté over medium heat until vegetables are tender-crisp. Set aside. In a small bowl, beat together egg yolks, flour, salt,and pepper until blended. In a large bowl, beat egg whites until stiff but not dry. Gently fold yolk mixture into whites. Spread mixture evenly into jelly-roll pan. Bake until firm to the touch, about 8 minutes. Invert onto clean waxed paper. Remove pan and peel off paper liner. Increase oven temperature to 190oC (375 oF). Spoon 175 mL (3/4 cup) milk evenly over egg layer. Spoon vegetables on top and sprinkle with 50 mL (1/4 cup) cheese. Starting with long side, roll jelly-roll style. Place seam-side down in shallow baking pan. Drizzle with remaining milk. Sprinkle with remaining cheese. Bake 10 to 12 minutes. Cut into 12 slices.