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 bathrooms, 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 I’ll never fly again, then a couple of 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’m 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 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 tomato and onion salad with tahini on the side.