Spinach Artichoke Egg Roulade

Today’s delicious recipe is brought to you by the lovely Julia who runs the blog Fat Girl Trapped in a Skinny Body.  We chat daily about our love of food, goat cheese and many other random subjects.  She spells out our friendship quite well in her write up.  I’m going to go grab a drink (I am on vacation after all) and leave you all to enjoy this delicious sounding spinach artichoke egg roulade!

Brandy and I met on twitter.  In case you didn’t know, Twitter is like the ultimate ‘internet dating’ site for friends.  You meet SO many people and you often become legit friends.  It’s really fun.  No, Twitter did not sponsor that lame endorsement I just gave.

Anyway, Brandy and I banter back and forth about me going to NY to visit her, or her coming to sunny So Cal to visit me.  In either case, I imagine us sitting on the porch, sipping mimosas, eating brunch and just chatting, for hours.  If this ever happens, I don’t want to be stuck in a kitchen making food.  When you’re entertaining, spending TOO much time in the kitchen is not cool.  Your guests want your attention.  So give it to them.

This is the perfect breakfast or brunch item to serve for a fancy girly brunch.  It’s impressive, delicious, and most of all, easy.  And did I mention it has goat cheese?  Which just happens to be a FAVORITE of mine and Brandy’s.

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Spinach and Artichoke Egg Roulade

Yield: 4 servings

Total Time: 45 minutes

Ingredients:

6 eggs
2 oz goat cheese (room temperature)
2 tablespoons milk
1/4 teaspoons salt
1/4 teaspoons pepper
1 cup frozen spinach (measure 1 cup while it's frozen, then thaw it)
1/2 cup chopped artichoke hearts (about half of a 15 oz can)
1/3 cup sour cream
1/2 cup grated parmesan cheese (if you happen to add a little extra cheese, that's never a bad thing)
salt and pepper to taste

Directions:

Preheat the oven to 400 degrees. Line the bottom of a 9x13 inch pan with parchment paper. Spray with nonstick spray.

Whisk the eggs, milk, salt and pepper. Whisk in the goat cheese. Pour the egg mixture into the lined pan and bake for about 20 minutes.

The eggs are done when you jiggle the pan and the eggs don't jiggle.

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. Roll the eggs.

*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 10-15 minutes (15-20 minutes if it's been refrigerated). Until the parmesan cheese is starting to slightly brown. Remove from the oven and slice into 8 pieces. Serve immediately.

*I use a sharp serrated knife to cut it.

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10 Responses to “Spinach Artichoke Egg Roulade”

  1. #
    1
    Noelle (@singerinkitchen) — September 29, 2011 at 8:40 am

    wow, I do not think I have seen anything like this. tasty!

  2. #
    2
    kate — September 29, 2011 at 8:51 am

    this. looks. amazing! i cannot wait to try it, seriously. much prettier and fun to serve than an omelet .. :) (also, i totally back you up on the twitter endorsement. i am fully addicted)

  3. #
    3
    Tara @ Chip Chip Hooray — September 29, 2011 at 11:45 am

    Whoa, this bad boy is actually *wrapped* in the egg concoction?! That’s seriously impressive–I thought it was rolled up in some sort of tortilla or flatbread at first glance. I would love to serve this at a brunch, or as an appetizer at a potluck! Thanks for sharing. :)

  4. #
    4
    Katrina @ In Katrina's Kitchen — September 29, 2011 at 11:51 am

    FEEEEEEEEEEEEEEEEED MEEEEEEEEEEE!!! Wow! Great job Julia!

  5. #
    5
    Natasha Kay — September 29, 2011 at 12:03 pm

    My aunt made one of these during a massive familiy reunion and it was a huge hit! I had no idea it had a fancy name! ;) But the great thing is, you can quadruple this recipe and use a huge sheet pan to feed a lot of people!

  6. #
    6
    Rachel @ Not Rachael Ray — September 29, 2011 at 3:46 pm

    This looks so good and I don’t even like goat cheese–I’m sure I could find some other deliciousness to spread in there. But I am DEFINITELY joining you girls for mimosas!!! (What I’m really saying is that you better invite me!)

  7. #
    7
    Blond Duck — September 29, 2011 at 5:27 pm

    All going on my grocery list!

  8. #
    8
    Kirsten — September 29, 2011 at 7:19 pm

    fab idea! Making that real soon!

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