Frittata Muffins

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  • 2 tbsp coconut oil or ghee + extra for greasing pan
  • ½ white onion peeled and finely diced
  • 1 bell pepper any color, seeded and diced small
  • 2 cloves garlic peeled and minced
  • 3 cups fresh spinach or other favorite green
  • 3 tbsp fresh basil chopped
  • 8 organic eggs
  • ¼ cup full-fat coconut milk
  • 2 tbsp coconut flour
  • sea salt to taste
  • fresh ground pepper to taste
  • 1 cup cherry tomatoes quartered
  • Preheat oven to 375°F. Generously grease the muffin tins with coconut oil or ghee.
  • Add 2 tbsp of coconut oil or ghee to a large skillet over medium heat and saute onions and peppers until softened, about 5 minutes.
  • Add the garlic and saute for an additional 1 minute. Finally, add greens and cook until wilted. Remove from the heat, then mix in basil and season with salt and pepper. Set aside to cool.
  • Whisk the eggs with the coconut milk, coconut flour, salt and pepper until frothy - an immersion blender helps makes an extra creamy texture. Add in the veggie mixture and stir well to combine.
  • Pour the frittata batter into the muffin tins then top with the cherry tomatoes. Bake for 18-20 minutes, turning the tray halfway through. Let them cool slightly in pan then transfer to a wire rack. Enjoy!
Makes: 12 muffins