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.

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.