From the October/November 2016 issue
- 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
- Preheat the oven to 375ºF
- Grease a 9×13-inch baking dish with olive oil.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sausage and onion. Cook, crumbling up with a wooden utensil, until the sausage is no longer pink.
- Add the garlic and rosemary. Stir for 1 minute.
- Stir in the grated sweet potato and spinach until the spinach wilts.
- Transfer the mixture to the greased baking dish and cool for 10-15 minutes.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg.
- 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.
- Cover, refrigerate, and remove from the refrigerator 20 minutes before baking.)
- Bake for 30-40 minutes or until the casserole is set in the center.
- Cool for 5-10 minutes before slicing and serving. (Slices of casserole can be individually wrapped and frozen.)