1/4 cup nonfat plain Greek yogurt
2 tablespoons 1% milk
1/4 teaspoon salt
freshly ground black pepper
2 teaspoons minced thyme leaves
1/2 tablespoon olive oil
1 shallot, minced
1 10oz package sliced baby portabello mushrooms, finely chopped
1/4 cup champagne
1/4 cup 1% milk
3oz brie cheese (without rind), cut into small pieces
salt and freshly ground pepper
1/4 cup grated pecorino romano or parmesan cheese
Preheat oven to 375ºF. Adjust oven rack to middle position. Spray a 9×13" sturdy, rimmed baking sheet with cooking spray. Trim a piece of parchment paper to fit inside without hanging over. Press firmly into pan, and spray the parchment paper with cooking spray. Flip the parchment over and press into the pan again. It should now be fitting snugly into the baking sheet, without the edges curling up.
In a blender, combine the eggs, yogurt, 2 tablespoons milk, salt, pepper and thyme. Process until smooth and frothy. Pour into the baking sheet. Carefully transfer to the oven . Bake for 12-15 minutes, or until firm.
Meanwhile, heat olive oil in a nonstick skillet over medium heat. Cook shallots for about 5 minutes, until softening. Add mushrooms and saute, stirring occasionally, until mushrooms have released their moisture and cooked down. Add the champagne and cook until liquid is almost evaporated. Add the milk and heat through, then reduce heat to low and stir in the brie cheese until melted. Season to taste with salt and pepper.
Spread the mushroom and brie mixture evenly over the baked egg. Starting with the short side facing you, roll gently but firmly.
(At this point the roualde can be refrigerated, covered in plastic wrap, for up to 1 day.)
Sprinkle the roulade with the grated cheese and bake for 8-10 minutes, until cheese is melted and roulade is heated through.
Slice into spirals with a serrated knife.