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Prep Time
10 mins
Total Time
25 mins
Serves 4


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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
16 g
Saturated Fat:
7 g
5 g
1 g
385 mg
20 g
385 mg
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