1/2 cup frozen peas — thawed
1 cup carrots — sliced thinly
1/2 cup portobello mushrooms — chopped coarsely
2 cloves garlic
1/2 cup onion — chopped
1/2 cup green pepper — chopped
3/4 cup Bisquick® baking mix — reduced fat
2 eggs — lightly beaten
1 cup soy milk or low fat milk
1 cup reduced fat cheddar cheese — shredded
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Mrs Dash Garlic & Herb
Preheat oven to 400°F. Lightly grease a pie pan.
Heat some salted water to boiling. Add carrots and peas and boil for 4 minutes. Drain well.
Place vegetables in prepared pie pan.
Heat a nonstick pan over medium-high heat. When hot, add garlic and mushrooms and saute until softened and garlic is lightly browned. Add mushrooms, green pepper and onion to vegetable mixture. Combine.
In a small bowl, combine Bisquick, soy milk and eggs and whisk until well combined. Add salt, pepper and Mrs Dash Garlic & Herb seasoning blend. Mix well. Add cheese and combine.
Pour Bisquick mixture over vegetable mixture in pan.
Put in 400°F oven for 35 minutes until nice and brown and bubbly and knife inserted in center comes out clean. Let stand 5 minutes before cutting.