10 ounce package frozen chopped spinach, thawed and squeezed well
4 eggs, beaten
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 ounce parmesan cheese, 1/4 cup, the kind in a can
Butter an 8x8" glass baking pan. Mix all of the ingredients well in a small bowl. Pour into the pan; bake at 400º 15-20 minutes until set and slightly browned. Cool a few minutes in the pan, then cut into serving pieces. Store in refrigerator or freeze.
Makes 6-9 servings
Can be frozen
VARIATION: Bake in a 9x13" pan for thinner "bread".
Per 1/6 Recipe: 83 Calories; 5g Fat; 7g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
Per 1/8 Recipe: 62 Calories; 4g Fat; 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/9 Recipe: 55 Calories; 3g Fat; 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
The original recipe stated that this makes 4 servings, but they would be huge. Also, since the amount of salt wasn't given, I used 1/4 teaspoon, but it could probably use slightly more. This is a little messy for a chicken salad sandwich, but works pretty well for a sandwhich made with lunchmeat. I tasted it with pastrami, Swiss cheese and mustard and it was kind of nice to have a sandwich you could eat with your hands. I also had the idea of adding a little caraway seed to make "rye bread" sometime. As it is, this "bread" has very little flavor at all, but I don't think it would make a very good peanut butter sandwich! Another idea might be to use this as a crust for making pizza. I would make the thinner version in a 9x13" pan for that.
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