I start my job tomorrow on the series Beauty and The Beast, and I knew that if I didn’t prep a meal, I would end up eating junk at work.  I’m not interested in catered meals and so whenever I’m working on a show I always plan ahead to pack healthy meals for work.  

With that being said, tonight I’m going out for dinner with my family to celebrate my birthday so I wanted to make something quick, that I would make leftovers for a few days for me to pack.  I wanted something filling, protein packed, and full of healthy ingredients, so I thought a frittata would be an excellent idea, and oh boy it sure was!

Tofu, Corn, Tomato, Green Onion and Cheese Frittata

Ingredients:

• 5 eggs
• 1/4 cup soy milk
• 2 green onion stalks - diced into small pieces
• 1 tomato - chopped into bruschetta style pieces
• 1 package of extra firm tofu - cubed
• 1 1/2 corn on the cobs - corn removed
• Handful of soy cheese
• Salt and pepper to taste

Directions:

Preheat oven to 425.  While the oven is preheating, prepare your tofu by draining and cubing your tofu.  Arrange on lined tray (add additional seasonings if needed, I kept mine just as though).  Add extra virgin olive oil/Pam if you want your tofu to be crispy, I left mine just as is so that they could be like pieces of ham in my frittata.  When oven is preheated throw tofu in for 45 minutes.

In the mean time, whisk together your eggs, milk, salt and pepper.  Add your green onions, tomatoes, corn, and soy cheese.  When tofu is done baking, add it in.

Turn the oven heat down to 400 degrees F.

You can either melt 1 tsp of Earth Balance (butter) or spray some Pam in a circular dish, but make sure you have some sort of coating.  Add your eggs and vegetable mixture.  

Bake for 18-22 minutes, until your frittata is pillowy and fluffy!

Enjoy :)!