INGREDIENTS
- Pudding:
- – 200 g of mozzarella.
- – 1 onion.
- – 1/2 crimson bell pepper.
- – 2 bundles of spinach.
- – 3 eggs.
- – Salt and pepper.
- – 1/2 cup of flour.
- Salad:
- – Tomate cherry 200 g.
- – Carrot 1 unit.
- – Avocado 1 unit.
- – Purple onion in julienne.
- – Corns 2 items.
- – Lemon juice.
- – Olive oil.
- – Salt and pepper.
We clear up the menu for you with this scrumptious SPINACH AND MOZARELLA PUDDING, which is straightforward to make accompanied by a salad with a lot of greens, to take pleasure in a scrumptious and home made lunch
PROCEDURE:
1. Chop the onion and bell pepper.
2. Sauté with oil till they’re sautéed. Add the chopped spinach and sauté for a couple of extra minutes.
3. In a bowl, beat the eggs, season with salt and pepper and add the greens and mozzarella, lower into cubes. Lastly, add the flour and blend.
4. Pour onto a greased and floured mould. Bake in a preheated oven at medium temperature for 35/40 minutes or till you insert the stick into it and it comes out dry.
5. For the salad, lower the tomatoes in half, add the julienned onion lower tremendous finely, add the sliced carrot, the shelled corn and the diced avocados.
6. Gown and serve with the pudding.
