1 pkg. frozen leaf spinach
1 onion
Garlic powder
6 eggs, beaten
1/4 c. milk
1/4 c. Romano cheese

Thaw the spinach in hot water, drain and squeeze out most of its juice. In 4 tablespoons oil saute onion until light golden in color. Add spinach and saute a few more minutes and sprinkle with garlic powder. Beat eggs with 1/4 cup of milk and add to spinach and onions. Mix well in pan with Romano cheese. Cover and cook with low heat until set on bottom. Cut in quarters and turn over. Cook until set.