Veggie Flats

1 med  head cauliflower

1 med head of broccoli 

4 large eggs

1/4 cup chopped fresh spinach 

2 tsp onion powder

2tsp. garlic powder 

salt and pepper, to taste

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

2. Trim the cauliflower,and broccoli  cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous type consistency. The finely chopped veggies should make about 4 cups packed.

3. Place the fine veggies in a microwave-safe bowl  with the chopped spinach and microwave for 4-6 minutes. Place the mixture in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves or nylon pot holder mitts are suggested as it is very hot.

4. In a medium bowl, whisk the eggs. Add in veggie mix ,  salt and pepper. Mix until well combined. Use your hands to shape 4-6 small round flats on the parchment paper. 

5. Bake for 10 minutes, carefully flip each flat, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

6. Heat a medium-sized skillet on medium. Place a baked flats in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining flats.