Food: pudding and frittata

For last week’s lunch I made a veggie-tofu pudding.

veggie-tofu pudding (3 meal servings or 6 as side)

• 2 can of sweet corns
• 1 package of frozen spinach
• 1 package of firm tofu
• 5 eggs
• 1/4 cup nutritional yeast
• S+P

1. Ground corns together with 2 eggs in food processor, season with S+P. Bake at 375F for 20 min until firm.

2. Mix tofu with 1 egg and nutritional yeast. Once the 1 if done, add to the pan and bake for 10 min.

3. Mix spinach with 2 eggs, season with S+P. Add to 2 and bake for another 20 min.

It’s really easy to make and quite tasty.

For the Saturday lunch, I made a corn frittata.

Corn frittata

• 3 can of sweet corn, grounded
• 4 eggs beaten
• 1/2 cup parmesan cheese
• 2 medium onions, chopped
• 2 tbsp oil
• S+P

1. Sauteed onions with oil until brown.

2. Add corns to onion and cook at low for 10 min.

3. Let it cool a little bit.

4. Mix egg with 1/4 cup of the cheese.

5. Add corns to the egg mixture.

6. Season with S+P.

7. Pour the mixture into a pan, spring with the rest of parmesan.

8. Bake at 375F for 45 min