by Sarah Steimer
- 6 eggs
- hot sauce, to taste
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- salt and pepper
- 1 clove garlic, minced
- 2 cups fresh baby spinach
- 1/2 cup of diced tomatoes (from can or fresh)
- 1 or 2 tablespoons reduced-fat cream cheese
- shredded cheese, to taste
- 1 sheet puff pastry dough, thawed
- poppy or sesame seeds (optional)
Whisk together five eggs with hot sauce and set aside.
In a large, oiled skillet, add the onion and red pepper. Season with salt and pepper and sauté until onions are translucent. Add the garlic and spinach and continue to sauté until spinach is wilted.
Pour eggs over sautéed vegetables and cook until set, but not dry, stirring occasionally. Remove from heat and stir in tomatoes, cream cheese and shredded cheese. Place mixture in a bowl and let it cool for a bit.
Line a baking sheet with a Silpat or parchment paper. In a small bowl, whisk remaining egg with a teaspoon of water until frothy.
Roll puff pastry into a 12-by-10-inch rectangle. Spoon egg mixture down center of pastry, leaving a one-inch margin on top and bottom and three-inch borders on each side.
Cut pastry on side borders into one-inch-wide strips. Crisscross strips over top of filling. Brush top and sides of pastry with egg wash and top with seeds if desired. Bake at 400 degrees for 30 minutes or until pastry is golden brown and puffed. Remove from oven and let cool a bit before slicing to serve.
Recipe adapted from: The Other Side of Fifty
Photos: Sarah Steimer