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.