| 1. |
Preheat oven to 350 °F (175 °C). |
| 2. |
Using a chopper or food processor grind the oatmeal together with the garlic powder and chili powder, till it resembles breadcrumbs. Remove and set aside. Put on bottom of a round 9x9" baking pan as a crust or add to the egg whites mixture later. |
| 3. |
Chop all the vegetables using a food processor or chopper so that they are all finely chopped. |
| 4. |
Add the vegetables to the egg mixture and mix together. Once all mixed, pour into 9x9" round non-stick baking pan. |
| 5. |
Bake at 350 °F for 35 minutes or until the egg mixture sets (you can use the toothpick method for this). |
| 6. |
Take out of the oven and let cool for 15 minutes before serving to let it rest and set even better. You can also sprinkle with veggie shreds soy cheese. |
| 7. |
Serve with tablespoon of salsa on top. |
