What’s a “spinwich” you ask? A “spinwich” is my term for a sandwich using spinach & egg white slices as a substitute for bread. I coined the word because for purists, it’s not bread if it’s not based on some form of flour and while the slices could be likened to a frittata, a frittata is primarily egg-based with all the fillings mixed right in.
Use cheesecloth to drain all the spinach from a 27 oz. can, getting every drop you can into a separate bowl. The drained juice makes for a healthy, tasty drink, ensuring you’re` getting all those good nutrients as they’re listed on the can.
(You can tell from the photo that this recipe features some pretty thick slices of spinach – just call me Popeye because I can never get enough! If you prefer a ratio with a little more filling, cut the spinach and egg white in half by using a 13.5 oz. can of spinach with 80 grams of egg white.)
In a 6.5″ x 8.5″ pyrex baking dish, thoroughly mix the drained spinach with the egg whites and then press down into a single layer. Bake at 425-degrees for 30 minutes. With a metal spatula, first pry the edges away from the dish and then work the spatula underneath, scraping out the entire layer of spinach.
Cut this layer of spinach into two halves and toast in a toaster oven. You may even choose to toast your slices twice, with the main goal being to get the slices dry enough to hold together like a sandwich.
Mix crab and monterey jack in a container and microwave for 30 seconds. The monterey jack binds the crab into a unified filling and is mild enough to let the crab flavor shine through. (You can substitute shredded mozzarella or mayonnaise for a keto-friendly recipe as well.)
Layer sliced tomato on top of the filling, season to taste with salt and pepper and enjoy!
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