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Ingredients
US|METRIC
2 SERVINGS
- 9 eggs
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 2 tsp. vegetable oil
- 2 portobello mushrooms (sliced thin)
- 1/4 cup sundried tomatoes (chopped fine)
- 1 red pepper (cut into small dice)
- 2 cups fresh spinach
- 6 green onions (sliced thinly)
- 1 pkg. Pepperidge Farm Puff Pastry (found in the freezer section of the desserts – follow instructions to thawing out pastry. You will use both pastry sheets.)
- 1 cup shredded Gruyere cheese
- salt
- pepper
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Directions
- Whisk the following ingredients together in a small bowl to make an egg wash, and set aside: 1 egg, 1 Tablespoon of water.
- Heat a large skillet on medium high. When pan is hot and add a thin layer of vegetable oil to cover bottom of pan. Add the mushrooms and saute for about 2 minutes. Season with salt and pepper.
- Place the sundried tomatoes into the pan and cook another 2 minutes. Add the red pepper and continue to cook for 1 minute. Season with salt and pepper. Add the green onions and spinach and stir to combine, cook 1 minute.
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