Ingredients
2
tablespoons butter or margarine
1
bag (10 oz) washed fresh spinach, finely chopped
1
small red bell pepper, chopped (1/2 cup)
3/4
cup milk
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/8
teaspoon ground nutmeg
3
eggs
2
tablespoons grated Parmesan cheese
Preparation
Heat oven to 350°F. Grease 9-inch pie plate with shortening. In 12-inch skillet, melt butter over medium heat. Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
In small bowl, beat remaining ingredients except cheese with wire whisk until smooth. Pour over vegetables in skillet; stir to mix. Pour into pie plate.
Bake uncovered about 30 minutes or until center is set. Sprinkle with cheese. Serve immediately.
