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-bathroom 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’m talking about. Here, like in any major city, if you don’t live in a good school zone you’re screwed. Unless you get lucky and win a school lottery. Thank God or universe or both, Leo got accepted to the SAS (School for Advanced Studies) program at our local middle school, which is considered 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’ll 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, it makes me so edgy.

My stomach survived the food in Mallorca. As much as I love Mallorca, I am not a big fan of their bocadillos (sandwiches): jamón (ham), queso (cheese), atún (tuna). I do love tortilla española but it’s too heavy and fatty for me. I never get heartburn but there I did.

This recipe is lighter and healthier. You can make a large one or small ones. It’s easier to flip mini frittatas than a large frittata.

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.