Mini Frittata Muffins

Mini Frittata Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 1
Scheduled for:
Lunch on Sunday

Ingredients for 1

Show Original

2/3 tbsp Coconut oil
1/10 medium White onion (finely diced)
1/2 clove(s) Garlic (minced)
38 gm Cremini (Italian) mushroom (thinly sliced)
38 gm Frozen spinach (thawed and squeezed dry)
1 1/3 jumbo egg Egg
0.04 cup Coconut milk
1/3 tbsp Coconut flour
1/8 cup Cherry Tomatoes (halved)
1/8 tsp Himalayan sea salt
1/8 tsp Black pepper

Instructions


Pre-heat oven to 375°F. Heat coconut oil over medium heat in a large cast iron skillet and sauté onion until soft and translucent. Add garlic and mushrooms and cook until the mushroom moisture evaporates. Season with salt and pepper and spoon to a plate to cool to room temperature.

In a large bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until combined. Then, add the sautéed the mushrooms and spinach and stir to combine.

Brush the remainder of melted coconut oil onto a muffin tin. Spoon the egg mixture into the muffin tins and top with halved cherry tomatoes.

Bake in oven for 20 minutes, rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes. Enjoy!

Note: 1 serving is 2 muffins

Nutrition Facts

Per Portion

Calories 277
Calories from fat 195
Calories from saturated fat 123
Total Fat 21.6 g
Saturated Fat 13.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.3 g
Cholesterol 316 mg
Sodium 240 mg
Potassium 517 mg
Total Carbohydrate 7.3 g
Dietary Fiber 2.2 g
Sugars 2.8 g
Protein 13.3 g

Dietary servings

Per Portion


Meat Alternative 0.9
Vegetables 1.7

Energy sources


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