|Vegetable oil spray||1|
|Shredded wheat biscuits||2 , crushed|
|Olive oil||1 Teaspoon|
|Onion||1 Medium, finely chopped|
|Chopped vegetables||2 Cup (32 tbs), frozen (A Good Mixture Is Broccoli, Corn And Red Bell Peppers)|
|Egg whites||4 Large|
|Firm tofu||10 Ounce, drained|
|Fresh lemon juice||1 Tablespoon|
|Nonfat butter granules||1 Tablespoon|
|Ground nutmeg||1 Pinch|
|Freshly ground black pepper||1 Pinch|
|Lean ham||8 Ounce (Visible Fat Removed)|
|Ground nutmeg||1 Pinch (For Garnish)|
Preheat oven to 350Â° F.
Spray a 9-inch pie pan with vegetable oil spray and add crushed shredded wheat biscuits evenly to bottom of pan.
In a large, nonstick skillet, heat oil at medium setting.
Add onion and saute, stirring frequently, until onion is soft.
Add vegetables, mix thoroughly, remove from heat and set aside.
In a blender or the workbowl of a food processor fitted with a metal blade, process egg whites, tofu, lemon juice, "butter" granules, nutmeg and pepper until smooth and creamy.
Cut ham into eight pieces and add to tofu mixture.
Process just until ham is diced.
Evenly place the onion-vegetable mixture over the biscuit crust.
Pour tofu-ham mixture over vegetables, spreading evenly with a spatula.
Bake 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Top with a light dusting of nutmeg.
Serve hot or at room temperature.