Egg and Spinach Roll

Prep time: 10min
Total time: 25min
Serves 4
8
large eggs
0
4 cups
baby spinach
1 L
1 tbsp
shallot, minced
15 mL
1 tbsp
garlic, minced
15 mL
1/8 tsp
each salt and pepper
0.5 mL
1 cup
italian style shredded cheese blend
250 mL
1/4 of the recipe
calories
240
fat
16 g
saturated fat
7 g
carbs
5 g
protein
20 g
cholestrol
385 mg
fibre
1 g
sodium
385 mg

Directions

  1. Preheat oven to 350°F (175°C). Line a small baking tray with parchment paper, ensuring that all the edges are folded up to create corners – and set aside.

  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.