- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- Serves 4
Ingredients
- 8
- eggs
- 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
Method
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 240
- Fat:
- 16 g
- Saturated Fat:
- 7 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Cholesterol:
- 385 mg
- Protein:
- 20 g
- Sodium:
- 385 mg