Low Carb Spinach-Cheese bread |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Makes a great sandwich wrapper. Make thick or thin, depending on your desires. Stays flexible, yet is sturdy enough to stand up to fillings. Add herbs or spices to vary the flavor - caraway seeds give the illusion of a rye type bread. My favorite way is to make thin for a wrap, seasoned with some garlic and cayenne pepper. Ingredients:
1 (10 ounce) package frozen chopped spinach |
1/2 cup grated parmesan cheese (in the can) |
1 cup shredded mozzarella cheese |
4 large eggs |
salt and pepper (optional) |
1/4 teaspoon garlic powder (optional) |
1 dash cayenne pepper (optional) |
1/2 teaspoon italian herb seasoning (optional) |
Directions:
1. Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
2. Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
3. Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
4. Spread batter evenly into prepared baking pan.
5. Bake about 20 minutes, or until dry and turning golden brown.
6. Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
7. I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker bread if desired.
8. Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.
|
|