SERVES 4 to 6
TOTAL TIME: 30 Minutes
Following the instructions for lining the baking sheet with overhanging parchment paper is crucial to the success of this dish. You can substitute whole milk for the half-and-half in this recipe, but the eggs will be less rich and less tender. Click here for more information on squeezing spinach dry. See the photos that follow the recipe.
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12 |
large eggs |
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1 |
garlic clove, minced to a paste (click here) |
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¼ |
teaspoon salt |
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⅛ |
teaspoon pepper |
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¼ |
cup half-and-half |
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2 |
tablespoons all-purpose flour |
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8 |
ounces frozen chopped spinach, thawed and squeezed dry |
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4 |
ounces Gruyère cheese, shredded (1 cup) |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease rimmed baking sheet with vegetable oil spray, then line with overhanging sheet of parchment paper and grease parchment with vegetable oil spray.
2. Whisk eggs, garlic, salt, and pepper together in large bowl. In separate bowl, whisk half-and-half and flour together, then slowly whisk into egg mixture until uniform. Carefully pour egg mixture into prepared baking sheet and sprinkle spinach over top. Bake until eggs are just set, about 9 minutes, rotating baking sheet halfway through baking.
3. Remove pan from oven and immediately sprinkle cheese over top. Using parchment paper, roll egg over itself into tight cylinder. Use parchment paper to transfer roulade to cutting board. Slice and serve.
VARIATION
EGG ROULADE WITH GOAT CHEESE AND SUN-DRIED TOMATOES
Sprinkle 3 tablespoons chopped oil-packed sun-dried tomatoes over eggs with spinach. Substitute 1 cup crumbled goat cheese for Gruyère.