Begin by preparing the spinach and making the frittata. Saute the onion and add the eggs. Stir the eggs for a few seconds, then let set. Add the ham and spinach and cook for a few more moments. When the bottom of the frittata is set, flip it onto a plan and return it to the pan to cook the other side. Set the finished frittata aside.

Set the turkey breast on a cutting board and make a horizontal cut almost all the way through it, about a 3/4 inch from the base. Open the breast like a book, make another cut, and open it again to obtain a rectangle of meat; gently pound it with the flat of your knife or a smooth meat pounder to thin it, keeping it as rectangular as you can.

Lay the frittata, or the stuffing ingredients, over the slice, beginning with what will not melt, and season them to taste with salt, pepper, and whatever other herbs you like; I might go with some thyme and a tablespoon of minced parsley. Roll the breast up into a log, lay the bacon strip and rosemary sprig across the top, and tie the roll with butcher’s twine so it resembles a salami; if you are including cheese in the filling be especially careful to make a good seal because it will melt and leak out if you don’t.

Roast the turkey roll in a moderately warm oven (400F-500F, or 4 Mississippi’s) for about 45 minutes.

Serve it sliced, with the pan drippings spooned over it. Or, whisk 2 TBS of butter and 1/2 cup Madeira to the pan drippings to make a nice sauce.