1 pkg. (10 oz.) frozen leaf spinach
4 eggs
1 tbsp. water
1 lb. lean ground beef
1/4 c. minced onion
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. shredded Colby-Monterey Jack cheese (about 3 oz.)

Thaw spinach. Drain spinach well and coarsely chop; set aside.

In a medium bowl, beat eggs and water; set aside.

Crumble ground beef into a 10 inch non-stick skillet. Over medium-high heat, cook and stir meat until no longer pink. Spoon off grease if desired.

Add spinach and onion to skillet. Over medium-high heat, cook and stir for 2-3 minutes or until spinach and onion are tender. Sprinkle with salt and pepper. Reduce heat to medium. Stir in eggs and cook just until set, stirring occasionally. Remove from heat.

Sprinkle with cheese. Cover with a lid and let stand for 3 minutes or until cheese melts. Serve from skillet. Serve with corn bread and relishes. Makes 4-6 servings.

Colby-Monterey Jack cheese is a mixture of Colby cheese and Monterey Jack cheese. It can be purchased in the cheese section of your supermarket in a chunk or shredded.