This recipe comes from our food allergy upcoming cookbook author, Barb.  She has been passing on her favorite egg recipes of days gone past, as both of her children have multiple allergies (including eggs).  Since their family can no longer use them, she hoped that others could!

"This is great for party appetizers sliced into bite size pieces, afternoon snack or served at a brunch.  Enjoy!!!"

Pantry Items

• 6 eggs lightly beaten
• 4 tbs dairy free margarine
• 1 cup flour
• 1 cup rice milk
• 1 tsp baking powder
• 1lb vegan cheddar cheese (I use Follow Your Heart, it melts great)
• 2 lbs cleaned drained chopped spinach (I use the frozen chopped spinach)
• 1 tsp chopped onions
• 1 teaspoon salt
• dash pepper
• vegan grated cheese to sprinkle over top

Prep and Cooking Instructions

Mix all ingredients together until well blended.  Pour into prepared 9x10 baking dish, sprinkle the top with vegan grated cheese.  Bake 350 degrees for 35-40 minutes.  The top will become light golden brown and firm to touch.

Allow to cool for 5-10 minutes before slicing and slice into squares and serve.

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