Name: Spinach Artichoke Egg Roulade
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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); 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

Jump to Recipe Print it

There’s something magical about early spring mornings, especially when they start with a delicious Spinach Artichoke Egg Roulade. I remember the first time I made this dish; the sun was peeking through my kitchen window, casting a warm glow on everything. I was experimenting with flavors, and the combination of spinach, artichoke, and eggs seemed like a perfect fit. As I whisked the eggs and mixed in the creamy goat cheese, the aroma filled my kitchen, drawing my family in. It was a moment of pure joy, knowing I was about to share something special with them. This roulade isn’t just a dish; it’s a celebration of spring’s bounty, a way to enjoy vibrant greens in a delightful, savory roll that’s perfect for brunch or a light dinner.

Recipe Snapshot

Total Time:
55 mins

Prep Time:
15 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
220 kcal

Protein:
12 g

Diet:
Keto, Gluten-Free

Fat:
15 g

Tools Used:
Oven, Whisk, Grater, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan

Why This Spinach Artichoke Egg Roulade Works

Bright and Flavorful

One of the things I love most about the Spinach Artichoke Egg Roulade is how light and fresh it feels. The combination of spinach and artichoke brings a delightful burst of flavor that’s complemented beautifully by the creaminess of goat cheese and sour cream. Each bite is a reminder that food can be nourishing and satisfying while remaining deliciously tasty.

Perfect for Any Occasion

This dish shines at brunches, family gatherings, or even as a simple weeknight dinner. It’s versatile enough that you can serve it warm or cold, making it a fantastic option for meal prep. You can make it ahead of time, refrigerate it, and bake it just before serving for a dish that impresses without the stress.

Elegant Presentation

There’s something undeniably elegant about presenting a roulade. The way it rolls up, showcasing the vibrant layers of spinach and artichoke against the fluffy egg backdrop is simply stunning. It’s a dish that looks gourmet but is surprisingly easy to prepare, making you feel like a culinary artist in your own kitchen.

Kid-Friendly and Nutritious

Getting kids to eat their greens can sometimes feel like a battle, but this Spinach Artichoke Egg Roulade makes it easier. The creamy textures and flavors mask the greens, allowing them to enjoy a nutritious meal without even realizing how healthy it is! Plus, it’s a fantastic way to sneak in some veggies.

Easy Cleanup

Another reason I adore this recipe is the simplicity of cleanup. By using parchment paper in the baking dish, you can easily lift the roulade out and slice it without any fuss. This means more time spent enjoying your meal and less time scrubbing dishes afterward!

What to Gather for Spinach Artichoke Egg Roulade

Gathering the right ingredients is essential for creating the perfect Spinach Artichoke Egg Roulade. Each ingredient plays a crucial role in building layers of flavor and texture. The combination of fresh vegetables, creamy cheeses, and wholesome eggs creates a beautiful balance that’ll leave you wanting more. Here’s what you need to bring this delicious dish to life:

6 large eggs: The foundation of your roulade, providing structure and protein.
2 ounces goat cheese, room temperature: This adds a creamy and tangy element that enhances the overall flavor.
2 tablespoons milk: Helps create a fluffier texture in the eggs.
1/4 teaspoon kosher salt: Essential for seasoning the eggs to perfection.
1/4 teaspoon pepper: Adds a hint of spice that complements the dish.
1 cup frozen spinach: Ensure you measure while it’s frozen, then thaw and squeeze out excess water to avoid a soggy roulade.
1/2 cup chopped artichoke hearts: Brings a unique flavor and texture to the mix, about half of a 15-ounce can.
1/3 cup sour cream: Adds creaminess and a slight tang, making the filling rich.
1/2 cup grated parmesan cheese, divided: The cheesy topping that creates a delicious golden crust.

Preparation Steps for Spinach Artichoke Egg Roulade

Making the Spinach Artichoke Egg Roulade is as rewarding as it is delicious. The process is straightforward and allows you to enjoy the vibrant flavors as they come together. Let’s dive into the steps for creating this lovely dish that’s sure to impress anyone at your table.

Start by preheating your oven to 400 degrees F. While it’s warming up, line the bottom of a 9×13 inch pan with parchment paper. Make sure the parchment overlaps the sides, so the eggs don’t come into direct contact with the pan. Give it a light spray with nonstick cooking spray to ensure it doesn’t stick.
In a large mixing bowl, whisk together the eggs, milk, kosher salt, and pepper. Continue whisking until the mixture is smooth and well combined.
Next, add the goat cheese into the egg mixture. Whisk vigorously until the cheese is fully incorporated, creating a rich and creamy blend.
Pour the egg mixture into the prepared pan, distributing it evenly. Bake in the preheated oven for about 10 to 12 minutes. Keep an eye on it; the eggs are done when you jiggle the pan and see that they no longer jiggle in the center.
While the eggs are baking, take a medium-sized mixing bowl and combine the thawed and drained spinach, chopped artichoke hearts, sour cream, and a quarter cup of the grated parmesan cheese. Mix until everything is well combined and set aside.
Once the eggs are ready, remove them from the oven. Spread the spinach and artichoke mixture evenly over the baked eggs, leaving a half-inch to one-inch border around the edges. This allows for easy rolling.
Carefully roll the egg mixture up from one end to the other, ensuring that the filling stays inside. If you want to make it ahead of time, you can wrap the rolled roulade in plastic wrap and refrigerate it until you’re ready to bake it.
Before baking, sprinkle the remaining parmesan cheese on top for that perfect golden crust. Return the roulade to the oven and bake for an additional 10 minutes, or 15 to 20 minutes if it was placed in the refrigerator earlier. You’ll know it’s done when the cheese has melted and started to brown slightly.
Once baked, remove the roulade from the oven and let it cool for a few minutes. Slice it into 8 pieces and serve immediately, enjoying the wonderful flavors and textures you’ve created.

Things Worth Knowing

Ensure proper egg consistency: When whisking the eggs, aim for a light and airy mixture. This will help your roulade rise nicely in the oven.
Don’t skip draining the spinach: It’s essential to remove excess water from the thawed spinach to prevent a soggy roulade.
Use parchment paper: This will make it easy to lift the roulade from the pan without breaking it, ensuring a beautiful presentation.
Let it rest before slicing: Allowing the roulade to cool slightly before cutting makes it easier to slice and serve without falling apart.

How to Switch It Up

It’s always fun to experiment in the kitchen! Here are some ideas to switch up your Spinach Artichoke Egg Roulade for different flavors and occasions.

Cheese variations: Try using feta cheese or ricotta in place of goat cheese for a different taste experience.
Vegetable add-ins: Add roasted red peppers, sautéed mushrooms, or even some diced green onions for extra flavor.
Herb enhancements: Fresh herbs like basil, dill, or parsley can elevate the flavors even more. Just sprinkle some into the egg mixture or filling.
For a spicier kick: Consider adding some chopped jalapeños or a sprinkle of red pepper flakes into the filling.
Pair with a salad: Serve your roulade with a light green salad dressed with lemon vinaigrette for a refreshing meal.
Make it a brunch staple: Incorporate this dish into your Sunday brunch menu alongside mimosas and fresh fruit for a complete feast.

Accompaniments for Spinach Artichoke Egg Roulade

Enjoying the Spinach Artichoke Egg Roulade doesn’t stop at just the dish itself. Here are some ideas for accompaniments to elevate your meal even further:

Crisp green salad: A light green salad with a tangy vinaigrette pairs beautifully, adding freshness to the plate.
Roasted vegetables: Serve with a side of roasted seasonal vegetables to add a hearty element.
Breakfast potatoes: Crispy breakfast potatoes or hash browns make a delightful addition for a brunch spread.
Fruit platter: Adding a fresh fruit platter can balance out the savory flavors with some natural sweetness.
Perfect for gatherings: This roulade is a fantastic dish for family gatherings or picnics; it travels well and can be served warm or at room temperature.
Seasonal pairing: In spring, pair with fresh herbs and greens; in summer, consider adding fruits like strawberries or peaches to your sides.

FAQ

Absolutely! This Spinach Artichoke Egg Roulade is perfect for meal prep. You can assemble it, roll it up, and refrigerate it until you’re ready to bake. It can be made a day in advance, making it a convenient choice for brunches or family gatherings. Just be sure to add a few extra minutes to the baking time if it goes in the oven straight from the fridge.

This dish pairs wonderfully with a range of sides. Consider serving it alongside a crisp green salad with a light vinaigrette, or some roasted vegetables. For a more substantial meal, you can include breakfast potatoes or a fruit platter to balance out the savory flavors. It’s versatile enough to fit into any meal, whether it’s breakfast, brunch, or dinner.

Leftovers should be stored in an airtight container in the refrigerator. They can last up to three days, making it easy to enjoy this dish for lunch or dinner later in the week. To reheat, simply slice the roulade and warm it in the oven or microwave until heated through. Enjoy it cold, too, as it’s delicious straight from the fridge!

Yes, you can definitely use fresh spinach in this recipe. If you opt for fresh, be sure to sauté it first to remove excess moisture before adding it to the filling. This will help maintain the ideal texture of your Spinach Artichoke Egg Roulade and prevent it from becoming too watery.

Conclusion

The Spinach Artichoke Egg Roulade is a delightful dish that captures the essence of spring with its vibrant flavors and beautiful presentation. It’s a recipe that not only tastes fantastic but also impresses guests with its elegant look. I encourage you to try making this roulade for your next gathering or as a special treat for yourself. You won’t regret it!