From the October/November 2016 issue
Serves 6-8


  • 1 TBSP extra-virgin olive oil, plus more for greasing the pan
  • 1 pound ground turkey or chicken sausage
  • 1/2 medium yellow onion, chopped
  • 2 garlic cloves, minced or finely grated
  • 1 TBSP finely chopped fresh rosemary
  • 1 medium sweet potato, peeled and shredded on the large holes of a box grater
  • 2-3 cups fresh spinach
  • 12 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg


  1. Preheat the oven to 375ºF
  2. Grease a 9×13-inch baking dish with olive oil.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the sausage and onion. Cook, crumbling up with a wooden utensil, until the sausage is no longer pink.
  5. Add the garlic and rosemary. Stir for 1 minute.
  6. Stir in the grated sweet potato and spinach until the spinach wilts.
  7. Transfer the mixture to the greased baking dish and cool for 10-15 minutes.
  8. In a large bowl, whisk together the eggs, salt, pepper, and nutmeg.
  9. Pour evenly over the mixture in the baking dish. Use a spatula to gently move the eggs so that they cover the meat and vegetable mixture. (The casserole can be made up to this point 1 day in advance.
  10. Cover, refrigerate, and remove from the refrigerator 20 minutes before baking.)
  11. Bake for 30-40 minutes or until the casserole is set in the center.
  12. Cool for 5-10 minutes before slicing and serving. (Slices of casserole can be individually wrapped and frozen.)