Pre-heat the oven to 350ºF.

Beat the eggs, heavy cream, milk, flour, salt and pepper together vigorously in a bowl. A hand mixer is a perfect tool for this.

Line a baking sheet (roughly 18-inches by 13-inches) with a silicone liner or piece of parchment paper. Brush with melted butter or spray with oil.

Pour the egg mixture into the prepared baking sheet and carefully place in the center of the oven. (Alternatively, so you don’t spill the eggs while transferring it to the oven, pull out the oven rack, place the cookie sheet on the oven rack and pour the egg mixture into pan. Carefully push rack into oven.) Bake for 12 to 15 minutes, or until the eggs have set.

Remove the eggs from the oven and immediately sprinkle the spinach evenly over the eggs, leaving a ½-inch boarder on one of the long edges farthest from you. Top with the crumbled goat cheese and roasted red peppers. Season with salt and pepper.

Loosen the egg from the edges of the pan with a knife. Starting with the long edge nearest you, tightly roll up the eggs to the other side, jelly roll style. Use the silicone liner or parchment paper to lift the eggs and help roll it evenly and tightly. Leave the rolled up egg on the cookie sheet and return the pan to the oven for 10 to 15 minutes to heat through.

Cut the egg roulade into 12 even slices. Place on a serving platter and serve immediately.

Make Ahead: If making the day before, follow the recipe to step 6. Roll up the egg roulade, but instead of baking it, wrap it well and refrigerate. Before serving, place the roulade on a baking sheet and bake for 10–20 minutes until heated through. Then slice and serve.