Eggs for breakfast with a twist, or rather a roll. The roulade makes for a beautiful and impressive presentation. You can make the egg mixture, cook the spinach and shred the gruyere the night before, so all you have to do in the morning is assemble, bake, roll and serve. Also nice, especially the morning after a big feast, as it's not too heavy and carb-free (especially after the carb fest that is Thanksgiving). Note: you can substitute 75 grams frozen spinach for fresh. Skip the saute step. Just defrost and squeeze out excess liquid.

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