In a mixing bowl, whisk together the egg substitute, egg and pepper. Heat a medium size non-stick skillet and lightly mist with vegetable oil cooking spray. Add egg mixture and scramble eggs thoroughly. Remove from heat. Pre-heat oven to 425 degrees F. Spray a baking sheet with vegetable oil cooking spray. Place one sheet of phyllo on a clean, dry kitchen towel. Mist with vegetable oil cooking spray and place another phyllo sheet on top. Add basil, parsley, scallions, turkey sausage, 2 tablespoons Parmigiano Reggiano and Gruyere cheese to egg mixture and toss to combine. Spoon filling along the long side of the phyllo, about 1 1/2 inches from the edge. Fold 1 inch of each short side over the filling. Roll into a log. Carefully transfer strudel to the prepared pan. Generously mist the strudel with vegetable oil cooking spray and sprinkle the top with the remaining Parmigiano. Bake for 14 to 16 minutes or until golden. Slice and serve with a spoonful of tomato relish. (see recipe below)
Tomato Relish
Ingredients:
1 cup cup cherry tomatoes or 2 medium ripe tomatoes, diced
1 tablespoon shallot, minced
2 tablespoons fresh basil, chopped
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, seasoned to taste
Directions:
In a mixing bowl, combine all of the ingredients. This mixture can be prepared several hours in advance if covered with plastic wrap and stored in the refrigerator.
