- 9 eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons 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 package 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
- 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.
- Beat together the remaining 8 eggs. Pour the beaten eggs into the veggie mixture and stir. Let sit to cook and stir occasionally. Remove when the eggs are still wet and have some body. Do not cook vegetables or eggs until completely done. You are going to put this filling into the puff pastry and bake about 20 minutes. If filling is overcooked it will be dried out when it comes out of the oven. Take pan off the heat and set aside.
- Take one sheet of the thawed puff pastry and place on a parchment lined sheet tray. Draw 2 lines lightly about 4 inches wide down the center of puff pastry. At the top and bottom corners of the pastry, cut off the corners of the pastry at an angle. On each side of the scrambled-egg mixture there should be about 4 inches of dough. On the left side starting from the top, take a knife and cut the dough at an angle to form one-inch strips all the way to the bottom. Each slit is about 4 inches long. Repeat the same process on the right side of the pastry.
- Take half of the scrambled egg veggie mixture and scoop onto the middle of the puff pastry going down vertically from top to bottom about 4 inches wide. The mixture will be about 2 inches high. Leave a one-inch space of dough at the top and the bottom so you can fold the pastry in. Sprinkle half of the gruyere cheese on top of the scrambled eggs mixture.
- Starting from the top of the pastry fold the top down and then take the left strip over the top of the mixture to the right side. Now take the right side strip and fold it over the mixture and the dough strip to the left side. You are braiding the strips all the way down to enclose the mixture into the puff pastry. When you get to the bottom, fold the bottom edge of dough up and braid the last strips over it. Brush the whole top of the puff pastry dough lightly with the egg wash. This will give it a shiny glaze while it is baking.
- Repeat this same procedure for the second strudel.
- Bake for about 20 minutes until the pastry is golden brown in color. Remove from oven and let set for a minute. Cut into desired slices. You can also add meat to the strudel if desired. The important thing is not to overcook the eggs so they will be moist when they are done baking in the oven.