Spinach Artichoke Egg Roulade
User Reviews
0.0
0 reviews
Unrated
Spinach Artichoke Egg Roulade
Report
This spinach artichoke egg roulade is the perfect way to start your day. Packed full of frozen chopped spinach, artichoke hearts and goat cheese.
Share:
Ingredients
- 6 large eggs
- 2 ounces goat cheese room temperature
- 2 tablespoons milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup frozen spinach measure 1 cup while it's frozen, thaw, and ring out any extra water in the spinach *see notes
- 1/2 cup chopped artichoke hearts about half of a 15 ounce can
- 1/3 cup sour cream
- 1/2 cup grated Parmesan cheese divided
Instructions
- Preheat the oven to 400 degrees F and line the bottom of a 9x13 inch pan with parchment paper. Ensure the parchment paper overlaps the sides so the eggs don't touch the pan. Spray the parchment with nonstick spray.
- Whisk together the eggs, milk, salt and pepper.
- Whisk in the goat cheese. Pour the egg mixture into the lined pan and bake for 10-12 minutes.
- The eggs are done when you jiggle the pan and the eggs don't jiggle.
- In a medium-sized mixing bowl add spinach, chopped artichoke hearts, sour cream, and 1/4 cup of the grated Parmesan cheese . Mix until combined.
- Remove eggs from the oven and spread the spinach artichoke mixture evenly over the surface. Leaving a 1/2 inch-1 inch border around the side. Gently roll the egg up.
- At this point you can wrap the rolled eggs in plastic wrap and refrigerate until you're ready to use. So you can make it a day ahead and just continue to the next step when you're ready to serve it.
- Sprinkle with parmesan cheese. Bake for an additional 10 minutes, or 15-20 minutes if it's been refrigerated, or until the parmesan cheese starts to slightly brown.
- Remove from the oven and slice into 8 pieces. Serve immediately.
Notes
- To ring out the spinach, I like to put the thawed spinach in thick paper towels or a tea towel and ring it out until it is dry and no more water comes from the spinach. Frozen spinach holds a lot of excess water, so don't skip this step.
Nutrition Information
Show Details
Serving
1serving
Calories
267kcal
(13%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
309mg
(103%)
Sodium
805mg
(34%)
Potassium
302mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
5365IU
(107%)
Vitamin C
2mg
(2%)
Calcium
252mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 267kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 309mg | 103% |
| Sodium | 805mg | 34% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5365IU | 107% |
| Vitamin C | 2mg | 2% |
| Calcium | 252mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
