Fritatta with Cherry Tomatoes & Baby Spinach
6 organic eggs
1 teaspoon mild or medium (not extra virgin) olive oil
200g cherry tomatoes, cut in half
350g baby spinach
Chopped fresh basil
Chopped fresh parsley
3 tablespoons filtered water
In a food processor fitted with the “s” blade, grind the almonds until finely ground.
Add the dates, raisins, and spices.
Grind to a fine meal.
Add the almond butter, process again until thoroughly mixed.
Form into balls and roll in shredded coconut.
Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.