And then of course, Sophie and I were married. You remember that, don’t you? That happened in Ladle to the Grave. We had a wonderful wedding at Jack’s house and everyone we’re close to in Snowflake, Vermont was there. We still remember that day fondly.
We’re having a baby now so I’m working as hard as I can to make sure we have enough money and everything is ready for our new little boy or girl. And before you ask, no, we don’t want to know. We don’t care. We just want our baby to be healthy and happy and loved!
4 red potatoes, not peeled and cut into small pieces
1 pat of butter
2 tomatoes, chopped
¼ of a red onion, chopped
2 cups of frozen spinach
1/3 of a cup grated cheddar cheese
Salt and pepper to taste
Sauté the red onion and tomatoes in butter for 5 minutes over medium heat.
Beat the eggs in a large bowl. Then add the potatoes, tomatoes and red onion to the beaten eggs and mix. Break up the frozen spinach and stir into the egg mixture. Add the cheddar cheese and salt and pepper.
Gently mix all the ingredients together and pour the mixture into a large frying pan. Cover the pan and cook on medium heat until all the ingredients are hot and the eggs are cooked and the cheese melted. Slide the cooked frittata onto a pie dish and cut into 8 pieces.