Spinach & Feta Egg Roulade with Herb Tomatoes
6 large eggs
4 Tbs milk
Salt & pepper
2 Tbs olive oil
1/2 tsp chilli flakes
400g chopped spinach
250g cherry tomatoes, quartered
2 Tbs each fresh chopped mint & coriander
Whisk together eggs and milk, season with salt and pepper.
Pour eggs into greased 30cm x 20cm baking tin. Bake for 8-10 minutes or until the egg is just set and has no jiggle.
Heat pan, drizzle with olive oil then add chilli flakes and spinach then sauté over high heat until spinach is wilted.
Crumble in the feta, then season with salt and pepper to taste.
Spoon the spinach filling into the baked egg, then roll into a roulade to encase the filling.
Stir together the tomatoes, herbs, salt and pepper and a drizzle of olive oil.
Slice the roulade, then serve with the herb tomatoes.