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Think pizza without the crust and nowhere near as high in the calorie count. This dish is suitable for an appetizer or a brunch, so the sky is the limit. Have a go and see if you don’t agree that this one is a keeper!
- Chez
• 1 tablespoon olive oil plus additional for brushing baking pan and parchment paper
• 1/2 lb turkey sausage, casings discarded (if necessary) and sausage coarsely crumbled
• 2 large garlic cloves, chopped
• 4 scallions, chopped
• 1/2 lb fresh shiitake mushrooms, stems discarded and caps chopped
• 1/2 lb fresh cremini mushrooms, trimmed and chopped
• 1/2 cup finely chopped oil-packed sun dried tomatoes
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 1 tsp crushed red pepper flakes
• 1 tbs dried oregano
• 1 tbs dried basil
• 1 tsp fennel seed
• 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup water
• 2 large whole eggs
• 4 large egg whites
• 2 tablespoons skim or 1% milk
• 1 oz finely grated Parmigiano-Reggiano (about 1/3 cup)
• 3 oz Gruyère, coarsely grated (1 cup)
• 19- by 13-inch sheet of parchment paper
• 10- by 15-inch baking sheet
• Non-stick spray
• Baby arugula (garnish)
1. Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil.
2. Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes. Transfer to a bowl and keep warm, covered.
3. Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes. Add mushrooms, tomatoes and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes. Add sausage, herbs and spices to skillet and sauté, stirring, 3 minutes.
4. Place spinach mixture in a food processor and add water, then pulse until coarsely chopped. Place in skillet, stirring to combine, and keep warm, covered.
5. Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy.
6. Pour egg mixture into baking pan and bake until firm, about 10 minutes. Remove from oven and leave oven on.
7. Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère. Bake just until cheese melts, about 5 minutes.
8. Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers.
9. Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas. Trim ends and gently cut into 8 slices with a serrated knife.
10. Place 2 slices on a bed of baby arugula and serve.
