Think of a roulade as a big edible cigar-shaped container for just about any filling of your choice. Almost like an edible Christmas present!
Even the roll itself is versatile and can be made from any number of ingredients. Savory roulades — the term means “to roll” in French — can be made from beef, chicken or turkey. Sweet roulades — such as American jelly rolls and French buche de Noel — can be made from cake. The latter, a yule log frosted with chocolate bark, is reserved for Christmas.
And that’s how I think of this egg roulade, which wraps a souffle-like sheet of baked egg around a savory filling of prosciutto, spinach and cheese. It’s special for breakfast for Christmas morning, a way of making a spongy and elegant omelet for eight people. It’s delicious and practical. Not only does one recipe feed a crowd (rather than making separate omelets), it also can be partly prepped ahead of time.
To make it a day ahead, just bake off the egg wrapper as directed, then store it overnight in the refrigerator. Fifteen minutes before serving, you just stuff it, roll it, and pop it in the oven. You also can freeze the cooked wrapper, covering it first in plastic, then in foil. Just defrost in the refrigerator before proceeding with the recipe.