First: extra prayers to you today as you dive into your first kindergarten class! I am so proud of you!
The weather is getting cooler. This past Labour Day Weekend flew by as Jason and I enjoyed the coolness of the air while listening to Jim play drums at the Black Horse Pub in his friend's band, sipping on some red wine, reading The Curious Case of Benjamin Button, and making warm and comfy foods.
Ken (Jason's Dad) and Carolyne were in town for Saturday and Sunday. When they got back from church on Sunday I had just pulled out of the oven my first ever frittata!
It was a perfect beginning to an autumn Sunday. Golden onions, cherry tomatoes, fresh spinach and basil all wrapped in ricotta cheese and fluffy baked eggs. What a treat! Jason made a delicious fruit salad for a beautiful side. I told Jason that 'I love when you can put as much time into breakfast as you do dinner... it seems to be so enjoyed by everybody.'
Ricotta, Tomato and Spinach Frittata
adapted from this recipe
1 tbsp olive oil
1 medium onion, finely sliced
300g cherry tomatoes
140g spinach leaves
large handful basil leaves
100g ricotta
8 eggs, beaten
salt and pepper
1. Heat oven to 200C. Heat oil in a large non-stick frying pan and cook the onion for 5-6 minutes until softened and lightly golden. Add the tomatoes and toss for 1 minute to soften.
2. Remove from the heat, add teh spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 33cm x 22cm rectangular dish. Take small scoops of ricotta and dot over the vegetables.
3. Season the eggs (with salt and pepper) and beat well, then pour over the vegetables and cheese. Cook in oven for 20-25 minutes until pale golden and set.
I can't wait to hear all about your first day in the classroom! I love you and miss you so much.
So Much Love,
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