|Fresh spinach/1/2 of a 10-ounce package frozen chopped spinach, thawed||1⁄2 Pound, stems removed|
|Chopped onion||2 Tablespoon|
|Garlic cloves||1 Small, minced|
|Shredded fontina cheese||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||1 Dash|
|Eggs||4 , beaten|
Finely chop fresh spinach.
In saucepan melt 1 tablespoon of the butter or margarine.
Add onion, garlic, and spinach.
Cook over medium heat, stirring frequently, about 15 minutes or till liquid is evaporated from spinach.
Remove from heat; stir in cheese, salt, pepper, and nutmeg.
Combine beaten eggs and spinach mixture.
In an 8-inch oven-going skillet, heat the remaining 1 tablespoon butter or margarine over medium-low heat.
Pour egg mixture into skillet.
As eggs set, run a spatula around edge of skillet, lifting egg mixture to allow uncooked portion to flow underneath.
Continue cooking and lifting edges till almost set (surface will be moist).
Place skillet under broiler 5 inches from heat; broil for 1 to 2 minutes or just till top is set.
Sprinkle with additional shredded fontina, if desired.