Forbidden Sandwich #2: Spinach, Mushroom and Egg White Wrap

By 300 Sandwiches

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As E was basking himself in the warm South American sun while I was at work being cooked by rays from my computer screen, I asked E his feelings on another forbidden vegetable: spinach.

“NEVER ON ANYTHING. EVER. It’s gross, and so was Popeye,” he spat on text message.
“Wasn’t he a hero?” I asked.
“He had nonexistent biceps and huge forearms … Weird.”

Despite his disgust, I like spinach. In fact, my love for the leafy green came from Popeye the Sailor Man. When I was a young’n, I watched Popeye before breakfast and after school, both the black and white and technicolor versions. But as a little girl, I never wanted to be Olive Oyl. She was a wishy-washy type woman so easily swayed by that brute Bluto’s barbaric behavior (plus she was too damn skinny). I wanted to be Popeye–strong, and able to run, jump, knock out bullies and save the day. In order to be big and strong like Popeye, my mom told me I had to eat my spinach. And I believed her, like most young wannabe heroes would.

While E is away, I’m rediscovering my love of spinach. I whipped up a spinach, egg white and mushroom wrap for breakfast this morning to give my body a jolt of Vitamin A, C, protein and iron. This sandwich is E’s nightmare–besides the loathsome spinach, he hates the texture of mushrooms. And I cooked my egg whites hard, not runny like porridge as E likes them. Oh the FREEDOM I have being in the house alone!

“All that spinach better be gone by the time I get home,” my Popeye hating boyfriend ordered. He can such a Bluto sometimes.

1 handful baby spinach (I used about 20 leaves)
1 cup chopped mushroom
4 egg whites
1 large tortilla
2 tbsp olive oil
1/2 clove garlic
salt and pepper to taste
1 pat butter
1/4 tsp parsley (optional)
1/4 tsp oregano (optional)

Heat oil and garlic in a medium sized skillet. Toss in mushrooms and sautee for about 2 minutes, stirring frequently. Toss in parsley and oregano if you like, and salt and pepper to taste. Push mushrooms to one side of skillet and pour in egg whites on the other side. Then throw in spinach leaves. Cook eggs to desired firmness and spinach until leaves wilt (should take about 2 minutes). Combing eggs and vegetables at the end of cooking, and remove from heat. Toast tortilla until bread is soft and warm. Lie flat, and align egg and vegetable mixture in the middle. Wrap both left and right sides inward, then wrap top and bottom on top of one another. To help hold ends together, lightly butter the ends with the pat of butter where they will meet once wrapped. Cut in half and enjoy. Makes one wrap.

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