Egg and Spinach Roll

  • Prep Time 10 min
  • Total Time 25 min
  • Serves 4

Ingredients

  • 8 eggs
  • 4 cups baby spinach 1 L
  • 1 tbsp garlic, minced 15 mL
  • 1 tbsp shallot, minced 15 mL
  • 1 cup shredded Italian-style cheese blend 250 mL
  • 1/8 tsp each salt and pepper 0.5 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Line a small baking tray with parchment paper, ensuring that all the edges are folded up to create corners – and set aside.

  • Step 2

    In a bowl beat the eggs with salt and pepper until frothy. Stir in spinach, garlic and shallots. Pour egg mixture onto lined tray, sprinkle with the cheese and bake in the middle of the oven for 10-12 minutes. Once baked, while eggs are still warm, use parchment paper to roll cooked eggs into a pinwheel. Slice and serve.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 240
  • Fat 16 g
  • Saturated Fat 7 g
  • Carbs 5 g
  • Protein 20 g
  • Cholesterol 385 mg
  • Fibre 1 g
  • Sodium 385 mg