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I use frozen veggies to make this easier - although you can mix or match other vegetables for your taste. Just be careful to watch water content. Also, this is a recipe I use for high-elevation (Albuquerque) so you might have to adjust it by adding a bit more liquid.
First, saute the onions and bell peppers, adding the spinach at the end.
Second, whisk together the egg substitute, milk (I use soymilk) flours, baking powder until well mixed, add the vegetables.
Pour this into a greased or non-stick 10-inch round pan. Bake on 450 for 30 minutes.
The pieces pack well for taking to work.