Name: Egg Roulade with Spinach and Gruyére
Total time: 30 min
Yield: Serves 8 to 10
Ingredients: 12 large eggs; 1 garlic clove, minced to paste; ¼ teaspoon table salt; ⅛ teaspoon pepper; ¼ cup half-and-half; 2 tablespoons all-purpose flour; 8 ounces frozen chopped spinach, thawed and squeezed dry; 4 ounces Gruyére cheese, shredded (1 cup)

Why This Recipe Works

An egg roulade or rolled soufflé omelet is light and airy and can feed many people at once, making it an ideal—and easy—egg dish for Sunday brunch. Roll the cooked roulade into a spiral on a baking sheet with the aid of parchment paper to prevent tearing.

Before You Begin

Following the instructions for lining the baking sheet with overhanging parchment paper is crucial to the success of this dish. To remove excess water from the thawed spinach before adding it to the eggs, wrap it in a clean dish towel or cheesecloth and squeeze firmly.

Instructions

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.

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.

Remove pan from oven and immediately sprinkle Gruyére over top. Using parchment paper, roll egg over itself into tight cylinder. Use parchment paper to transfer roulade to cutting board. Slice and serve.