Romano Cheese Spinach Bread

1. Heat oil in large skillet. Saute onion, tomatoes, pepper and garlic for 6-8 minutes until tender.

2. Add seasonings and remove from heat.

3. While sauteeing, cut bread loaf in half and spread spinach evenly on both sides, sprinkle with 1/2 the cheese. Top with vegetable mixture and cover with remaining cheese.

4. Broil for 3 minutes.

5. Cut each half into 8 serving size pieces.

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Nutrient	Quantity
Total fats	42.538 g
Protein	13.601 g
Carbohydrates	45.7521 g
Energy	575.2034 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4085 g
Water	828.9151 g
Aspartic acid	0.9749 g
Calcium, Ca	691.2134 mg
Lutein + zeaxanthin	59.3854 g
Fiber, total dietary	15.3314 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	1903.766 g
Niacin	4.7681 mg
Vitamin A, RAE	1579.1045 g
Arginine	0.235 g
Riboflavin	0.5041 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.2054 g
Glutamic acid	2.5805 g
Sodium, Na	133.7327 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5137 g
Total lipid (fat)	42.538 g
Manganese, Mn	1.8197 mg
Fructose	0.9087 g
Proline	0.1443 g
Fatty acids, total saturated 16:0	4.7291 g
Sucrose	0.6976 g
Choline, total	51.3608 mg
Sugars, total	24.7445 g
Serine	0.1919 g
Fatty acids, total saturated 18:0	0.8428 g
Vitamin B-6	0.9766 mg
Selenium, Se	4.8163 g
Ash	6.9858 g
Fatty acids, total saturated 18:1 undifferentiated	29.0967 g
Pantothenic acid	3.3012 mg
Phenylalanine	0.1895 g
Copper, Cu	0.7346 mg
Betaine	0.1613 mg
Thiamin	0.5522 mg
Methionine	0.057 g
Iron, Fe	7.609 mg
Carbohydrate, by difference	45.7521 g
Phosphorus, P	253.1341 mg
Folate, total	514.8367 g
Tocopherol, gamma	0.4589 mg
Fatty acids, total saturated 22:1 undifferentiated	0.2466 g
Alanine	0.2039 g
Valine	0.1881 g
Fatty acids, total saturated 18:2 undifferentiated	4.4798 g
Glycine	0.1848 g
Carotene, alpha	422.2145 g
Glucose (dextrose)	1.3886 g
Fatty acids, total saturated 14:0	0.0029 g
Zinc, Zn	1.0038 mg
Isoleucine	0.171 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	4.8885 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.263 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	31594.018 IU
Folate, DFE	514.8367 g
Tryptophan	0.0604 g
Vitamin C, total ascorbic acid	504.6019 mg
Phytosterols	101.02 mg
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.1262 g
Vitamin K (phylloquinone)	84.5517 g
Fatty acids, total saturated	5.8245 g
Histidine	0.1092 g
Fatty acids, total monounsaturated	30.1162 g
Threonine	0.181 g
Folate, food	514.8367 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	1.4882 g
Vitamin E (alpha-tocopherol)	7.9932 mg
Magnesium, Mg	94.5089 mg
Lysine	0.2706 g
Potassium, K	2494.2121 mg
Cystine	0.0911 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Spinach	10 ounces	62.3689	11.0563	0.8505
Onion	1	28	6.538	0.07
Tomato	2	124.1379	27.5262	1.0795
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
French bread	1 loaf	0	0	0
Garlic Clove	1	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
red pepper	1	1.25	0.2753	0.0138
romano cheese	2 cups	0	0	0