Pre-heat a small (8 inch) non-stick pan over medium-low heat. Add ½ teaspoon coconut oil or butter or olive oil.
In a small bowl, whisk the eggs and milk together. Divide it equally into three bowls. To one bowl add the spinach puree, to the second bowl add roasted red pepper puree and to the third bowl add sweet potato puree. This way you will end up with green, red and orange egg rolls
Toss one bowl of the egg mixture into the pan and cook for 2 minutes.
Sprinkle a tablespoon of cheese on top of the eggs, cover the pan with a lid, and cook for 2 more minutes.
Carefully slide the egg onto a cutting board or a plate. Let it cool for a minute. Then starting on one side of the disc roll the egg into a neat log.
Place the seam side down and let it cool, as it cools the eggs will hold their shape.
Repeat the process with the remaining egg mixture.