They are fabulous as an appetizer or brunch item.

1 Tbl. Butter or margarine
1 medium Onion, finely chopped
2 cloves Garlic minced
2 Eggs
1/2 cup Flour
1/2 tsp. Baking powder
1/3 cup Milk
1/2 tsp. Salt
1/2 tsp. Oregano
1/8 tsp. Thyme
1/8 tsp. Marjoram
10 oz. Frozen chopped spinach, thawed and squeezed dry (ricer works best for this)
2 cups Grated low-fat Monterey Jack or cheddar cheese, divided
8×8” baking pan

Preheat oven to 325°. Grease an 8×8” baking pan.

In a small skillet, melt butter. Cook onions over medium heat until translucent. Add garlic, reduce heat and cook 1 minute. Set aside.

In a large bowl beat eggs and add flour, baking powder, milk, salt, oregano, thyme, and marjoram. Stir in dry spinach and 1 1/2 cups of the cheese. Add onion and garlic. Stir to mix well. Pour mixture in pan. Top with remaining cheese.

At this point it can be covered and stored in the refrigerator.

Bake 30 to 40 minutes or until knife inserted near the middle comes out clean. (It will take longer to bake if it‘s been refrigerated.) Cut into 16 small squares for an appetizer (2 squares per serving).

Note: These can be made ahead and served in small squares for an appetizer or served in larger portions for a meatless meal.

Yield: 8 servings if used for appetizers

Nutritional information per serving:
Calories 145; fat 7gm; protein 11gm; carbohydrate 9gm; cholesterol 50mg; fiber low
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