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1
While boiling the spinach in salted water, whisk the eggs for a frittata.
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2
Saute the onion in olive oil until soft and pliable, but not browned.
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3
Add the whisked eggs.
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4
Add the spinach that has been well drained and cook for a few minutes.
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5
When the bottom of the frittata is set, flip it over and cook the other side.
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6
Then set the frittata aside.
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7
Put the sliced turkey breast on a carving board and make a horizontal cut almost all the way to the bottom, stopping at about 1/2 inch from the bottom.
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8
Open the breast like a book and lay flat.
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9
Using a smooth meat mallet, beat the turkey breasts until thin, but not broken.
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10
Lay the frittata over the pounded turkey breasts.
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11
Lay a slice of each of the sliced meats on top of the frittata.
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12
Season with salt and pepper and the herbs of your choice.
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13
Roll the tgurkey breasts and fillings like a jelly roll and tie securely with butch twine.
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14
Brown the turkey breasts on all sides until golden brown.
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15
Add the white wine, garlic, rosemary and chicken broth.
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16
Place the roasting pan in a preheated 450 degree oven for about 45 minutes.
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17
Add water to the pan if necessary.
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18
Baste the turkey rolls with the liquid while baking.
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19
Serve with the pan joices as a gravy.
