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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- salt and pepper to taste
- 3 ounces Roquefort cheese
Method
- Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.
