1 tablespoon olive oil
2 cloves garlic, minced
1 (.25 ounce) package prepared horseradish
8 eggs
1 cup milk
1 teaspoon dried oregano
1 medium onion, finely chopped
1 medium green bell pepper, chopped
1 medium loose leaf spinach, chopped
3 (16 ounce) cans sliced mushrooms, drained
2 teaspoons water
1/4 teaspoon black pepper
salt and pepper to taste
Warm olive oil in a large saucepan over medium heat. Saute garlic in olive oil for 5 minutes, stirring constantly.
Assemble the bread: Heat greased grill grate, brush or brush with olive oil, and cook for 5 minutes on each side, or until lightly browned. Arrange horseradish evenly over both bread strips; place green pepper loosely over horseradish and onion. Transfer bread strips to the trash, mop up remaining grease, and discard.
Combine eggs, milk, oregano, onion, bell pepper and mushroom; gently fold into the bread mixture. Transfer mixture to the same pan or to separate plates.
Heat the reserved yellow and red wine in the large saucepan over medium heat. Add sliced mushrooms to marinate saucepan, and cool for 1 minute. Keep green pepper, horseradish and onions in saucepan until serving.
Spread cheese in center of fusilli. Garnish with tomato. Serve with tomato and green peppers one piece at a time.