6largeeggs(keep one aside for brushing the tops of the crescent rolls)
1/2cupfeta cheese crumbles
3tablespoonsfinely chopped fresh spinach
1/4cupfinely chopped sun-dried or roasted tomatoes
Preheat the oven to 375 degrees Fahrenheit.
In a small microwaveable bowl, combine 5 eggs, milk, cheese, spinach, tomatoes and salt. Mix well. Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. You want the egg mixture to get just a tad thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6x6 square.
Spray four ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough. Divide any remaining egg mix between the dishes. Fold the crescent roll dough overtop the egg mixture.
Take the remaining egg and beat it lightly in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
Bake at 375 for 20 minutes, or until browned on top.
The calories shown are based on the recipe making 4 souffles, with 1 serving being 1 souffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**