Cabbage and scallion frittatas

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. 

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Frittatas with parmesan

 

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The large version with onion and Jalapeño

 

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 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. 

Cabbage and scallion frittatas
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Ingredients
  1. 4 large free-range eggs
  2. 2 cups finely chopped green cabbage (or kale or spinach)
  3. 4 sprigs scallion or handful parsley or any herb you like
  4. ¼ teaspoon smoked paprika
  5. Salt
  6. 1 tablespoon coconut oil
Instructions
  1. 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.
  2. Heat the coconut 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
  1. If you decided to make a large frittata let it cook longer, about 3-4 minutes, before you flip it.
Shelly's Humble Kitchen https://www.shellyshumblekitchen.com/

 

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Pollença, Mallorca, Spain

 

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