1 cup fresh spinach
1 sugar glazed corn scone
1 (8 ounce) can crumbled green olives
1/2 onion, diced
1/2 cup water
1 (16 ounce) package frozen mixed vegetables, thawed and drained
1 egg, lightly beaten
1/2 cup chopped celery
1 teaspoon vanilla extract
1/2 teaspoon black pepper
2 tablespoons beef broth
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, toss spinach and corn scone while stirring to coat.
In a small bowl, stir together vegetable mixture and egg and drizzle over spinach mixture.
Place diced onion, celery and pepper in a small saucepan and saute over low heat, stirring occasionally, until easy to see when browned.
Bring a large pot of lightly salted water to a boil. Stir in mixed vegetables and cook until wilted (which may take 10 minutes).
Pour beef broth over top of mixed vegetables and cook until heated through (becoming sticky).