Spinach Roulade

My husband and I are 'near vegetarians' - meaning we eat meat, but not very often. We have no moral issues with eating meat. We believe the Bible is very clear on this issue, and it's alright to do. However, America's meat-centered cuisine leaves us feeling fat and lazy, so we usually opt out.

Since we've been living on our own, we're free to cook to suit our preference - which has meant alot more veggies! I've been experimenting with vegetarian recipies, and found an AWESOME one last night. It's called Spinach Roulade. Here's the recipe:

Ingredients:
4 eggs
3 packages fresh baby spinach leaves
1/2 tsp nutmeg
3 handfuls brocolli floretts
1 handful parmesan cheese
2 handfuls mozzerella cheese
Tomatoe sauce (to serve)

1. Preheat the oven to 425 degrees Fahrenheit.
2. Boil the spinach leaves until droopy. Drain and press the remaining water out. Chop finely.
3. Beat the eggs with the nutmeg. Add the chopped spinach and mix.
4. Distribute the egg mixture evenly in a 9x13" bar pan (I use a stoneware barpan from The Pampered Chef. If you aren't using stoneware, be sure to grease the pan).
5. Bake for 12 minutes or until the eggs have set. When the eggs are firm, sprinkle the surface with the parmesan. Replace in the oven until the cheese has melted.
6. While the eggs are baking, steam the brocolli florettes until soft and shred the mazzerella.
7. Carefully coax the sheet of baked eggs out of the pan using a spatual. Make sure the Paresan has set, then lay the eggs parmesan-side down on a sheet of wax paper.
8. Spread the brocolli florettes and the mazzorella on the eggs. Roll up the eggs. Place roll on a large plate and cut in discs like a jelly roll. Serve with warm tomatoe sauce.

It's really yummy! It would make a great side dish as well - not to mention it looks cool. (This isn't what mine looked like, but it's the closest I could find. Picture the little red peppers in this one as brocolli.)