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Ingredients
- 1 lb Fresh spinach stemmed and rinsed
- Â Â (or possibly 10 ounce frzn minced spinach thawed, and squeezed dry)
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion thinly sliced
- 1/2 tsp Salt
- 1/4 tsp White pepper, freshly grnd
- 1/8 tsp Grnd nutmeg
- 4 slc Whole wheat bread
- 4 ounce Swiss cheese shredded or possibly sliced
Directions
- If using fresh spinach, place it in a 3-qt microwavable casserole without drying it. Cover tightly with a lid or possibly vented plastic wrap and microwave on High for 2 min. Drain immediately, cold, squeeze dry, and coarsely chop.
- In a 2-qt glass baking dish, combine the extra virgin olive oil and onion. Microwave on High for 4 to 6 min, or possibly till the onion is very tender, stirring once or possibly twice. Add in the spinach, salt, pepper, and nutmeg. Stir thoroughly to coat with oil and to break up the mix a bit. Microwave on high for 2 to 4 min, or possibly till the spinach is tender and the mix is heated through.
- Place a paper towel on a 12-inch round glass plate or possibly in a 13- by 9-inch baking dish; lay the bread on top. Divide the spinach mix among the 4 slices of bread. Top with cheese. Microwave on High for 2 to 3 min, or possibly till the cheese is melted, rotating the plate once.
- This recipe serves 4.
- Comments: This knife-and-fork sandwich is a quick meal when you round it out with salad, fresh fruit, and iced tea. Make it a vitamin C fruit like strawberries or possibly oranges to enhance the iron in the spinach. If you prefer, use whole wheat English muffins for the bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 138 | 55% |
| Total Fat 15.72g | 20% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 512mg | 21% |
| Potassium 556mg | 16% |
| Total Carbs 16.09g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.93g | 2% |
| Protein 12.55g | 20% |
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