Yes, I am alive, and today, after six hectic months, I can finally say, “alive and well.” I survived the move from our two-bedroom-one bathroom townhouse to a three-bedroom- three bathrooms townhouse!. Two-and-a-half bath, technically. Now we each have our own bathroom, almost.
I survived middle school madness. If you live in Los Angeles, you know what I am talking about. Here (like most major cities around the world), if you don’t live in a good school zone you are screwed, unless you get lucky and win a school lottery. Thank God or the universe or both, Leo got accepted to the SAS (School for Advanced Studies) program at our local middle school, which is considered as a good option, and also won two lotteries for two good charter schools. We chose to go with the smaller charter school between the two.
I also survived the long flight to Mallorca and back. I always swear that I will never fly again then a couple months later I find myself squished in economy, cursing my inability to remember how much I hate long flights. It’s the fucking air turbulence, they make me so edgy.
One of these days I will write a post about Mallorca. I promise.
As much as I love Mallorca, I wish it would have been easier to find cafes that have healthier food on the menu. They all serve the same type of Bocadillos (sandwiches); jamon (ham), queso (cheese), atun (tuna) and the famous tortilla Española, which is the only one I can eat. The problem with Spanish frittata is that the potatoes are fried before and so does the tortilla. If you eat it once in a blue moon it won’t harm you but every other day is another story.
This frittata recipe is actually healthy. I don’t fry the vegetable and I bake it. You can make a large one or if the batter contains a few vegetables, and is heavier, you can make several small ones, so the frittata doesn’t fall apart.
If you make it with kale, make sure to cut and discard the thick vein in the middle, then to slice it thin. You can eat the frittatas in a sandwich with mayo and harissa, sriracha or any hot sauce, or with a simple green salad on the side or roughly chopped tomatoes and onions salad with tahini sauce on the side.
- ¼ of a small green cabbage (or 3 leaves of kale or spinach)
- 4 sprigs scallion or a handful parsley or any herb you like
- 4 large free-range eggs
- 1 tablespoon coconut oil
- Salt & pepper
- Slice the cabbage finely and put into a medium bowl. Chop the parsley or scallion finely and add to the bowl. Break the eggs into the bowl and beat until everything is incorporated.
- Heat the coconut oil in a large skillet over medium heat. Ladle about ½ cup of the mixture into the skillet. Fit as many as possible but make sure you leave 1 inch gap between each frittata. Sprinkle salt and pepper and cook for 1 - 2 minutes. Flip the omelets with a spatula and cook until the the bottom is golden brown, about 1-2 minutes. Serve immediately or store in a container in the fridge up to 1 day.
- For best results, slice the cabbage with a Japanese mandolin. If you don't have one you should consider to buy one.