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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this in my mother's collection of recipe clippings, from the 1960's. The only change I made was to reduce the salt to one-half teaspoon. You could probably substitute frozen chopped spinach to save time. I think these taste great at room temperature. Ingredients:
2 tablespoons butter |
3 eggs |
1 cup flour |
1 cup milk |
1/2 teaspoon salt |
1 teaspoon baking powder |
1 lb monterey jack cheese, shredded (sometimes i use jack cheese with jalapenos) |
4 cups spinach, fresh chopped, cooked and drained very well (i use bagged baby spinach, no washing & cooks in 2 minutes) |
3 -4 tablespoons onions, minced |
1/2 teaspoon mixed italian herbs |
1/4 teaspoon nutmeg |
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in a 9 X 13 pan. Either melt butter in microwave and then pour into pan, or place baking pan with butter into oven for a minute or two; then remove from oven and tip the pan so that the butter coats evenly on bottom and sides.
3. Beat eggs.
4. Mix flour into beaten eggs.
5. Stir in milk, salt and baking powder.
6. Add cheese and spinach, mixing well.
7. Add onion and seasonings, stirring thoroughly.
8. Spread into baking pan and bake at 350 degrees for 35 minutes.
9. Cool 30 minutes before serving.
10. Cut 6 across and 9 down for the perfect sized finger-food appetizer.
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