2 T. butter
3 eggs
1 cup milk
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 packages (10 oz. each) frozen chopped spinach, thawed and well drained
4 cups (16 oz.) shredded Monterey Jack cheese
1/2 diced red bell pepper
Optional: Substitute 1 or 2 cups of jalapeno Jack cheese for Monterey. Or, just add some cayenne during the final mix if you want some heat.

Source: TLC Cooking and called “Easy Spinach Appetizer.”

Preheat oven to 350 degrees. Melt butter in 13×9-inch baking pan.
Beat eggs in medium bowl. Add milk, flour, baking powder and salt; beat or whisk until well blended. Stir in spinach, cheese, and bell pepper; mix well. Spread mixture over melted butter in pan.
Bake 40 to 45 minutes until set. Let stand 10 minutes; cut into squares to serve.

This appetizer can be made ahead, frozen and reheated. After baking, cool completely and cut into squares. Transfer squares to a baking sheet; place it in the freezer until the squares are frozen solid. Transfer to a large resealable food storage bag. To serve, reheat the squares in a preheated 325 degree oven for 15 minutes.

Background: I like to bring a baked appetizer to gatherings, from wine bottling events to Christmas potlucks. This one transports well, has good color, and, of course, tastes good or I wouldn’t be posting it at Onolish.  Any leftovers work well as a vegetable side dish, reheated or at room temperature.

Side note:  Often the raw ingredients of a dish are more beautiful than the final concoction; thus, the “screaming” red bell pepper.