Is back to school really upon us? And is it just me or did this summer breeze by us?!! Last year I guess time stood still since I had just brought Esme home from the hospital and the dynamic at home was so different with a third baby. Oh how time flies. I can happily report that we have some sort of normal over here now and time has stood still again but only enough for me to savor the little moments. These kiddos love each other so much and are so crazy when they’re all together but it’s the little moments that have me so overjoyed with love. Like when Logan get’s so happy when Esme reaches a new milestone or how Logan comforts Charlie when she gets a “boo-boo”. Also, while were on the subject of savoring time, I’ve kind of stepped back getting completely enthralled in taking pictures of the kids and really made an effort to be in the moment. It’s hard to not want to snap a picture and post it but whenever I think of doing that, I tell myself “I will remember this moment forever”. Ugh, It fills my hart just to think it!! I guess there’s no great way to segway this other than to jump right in to the recipe…
So can we discuss Dutch babies? It’s pretty much my carb dreams come true. Really though, its a skillet baked pancake and is typically served sweet with a splash of lemon and sprinkled with powder sugar. I, however am a lover of all things savory and I had to go salty on this one. It’s light, fluffy with crispy edges. Adding the tomato and spinach makes this a great main dish for a light breakfast or brunch. Confession time… I ate 90% of this thing after pictures. It was so good guys!
If you don’t have cherry tomatoes, feel free to dice up whatever tomatoes you have on hand! This recipe will work great with kale or chard too. Whatever you have on hand can pretty much be chopped up and added to this deliciousness!