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.
My stomach survived the food in Mallorca. 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. I love the Spanish frittata but the problem is that they fry the potatoes before and so does the tortilla. If you eat it once in a blue moon it won’t kill you but every other day is another story.
This recipe is much healthier. 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.
![081214_4090](https://i0.wp.com/2021.shellyshumblekitchen.com/wp-content/uploads/2014/08/081214_4090.jpg?resize=1000%2C652&ssl=1)
![020314_2015](https://i0.wp.com/www.shellyshumblekitchen.com/wp-content/uploads/2014/08/020314_2015.jpg?resize=1000%2C667&ssl=1)
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.
Simple Cabbage & Scallion Frittatas
Ingredients
- 4 large free-range eggs
- 2 cups finely chopped green cabbage (or kale or spinach)
- 4 sprigs scallion or handful parsley or any herb you like
- ¼ teaspoon smoked paprika
- Salt
- 1 tablespoon olive or avocado oil
Instructions
- Break the eggs into the bowl and beat. Slice the cabbage finely and put into a medium bowl. Chop the scallion or parsley and add them to the bowl. Add the paprika, sprinkle salt and beat everything together.
- Heat the oil in a large skillet over medium heat. Ladle about ½ cup of the mixture into the skillet (Or all the mixture for a large frittata). 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 frittatas 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.
Notes
![070914_3825](https://i0.wp.com/www.shellyshumblekitchen.com/wp-content/uploads/2014/08/070914_3825.jpg?resize=666%2C1000&ssl=1)