- 2 T. butter
- 1 lg. onion, sliced
- 3 med. yellow squash
- 1 lg. red or green bell pepper, seeded and sliced
- 2 lg. tomatoes, cut into wedges, cut into wedges
- 1/4 t. salt
- 1/4 t. t. pepper
- 3 c. fresh spinach
- 1 c. (4 oz) shredded Monterey Jack cheese
Melt butter in a lg. skillet over med-hi heat; add onion, and cook 5 minutes. stirring often. Add squash & bell pepper; cook 3 minutes, stirring often.
Add tomatoes, salt and pepper, cover, reduce heat and simmer 5 to 10 minutes. Place spinach over mixture. cover and cook over low heat 6 minutes.
Add cheese, cover and cook2 minutes or until spinach wilts and cheese melts. Serve immediately.