Mini Frittata Muffins
| 10 |
30 |
239 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
20 min |
6
|
A great pick-up-and-go breakfast idea!
Ingredients
|
4 tbsp
|
Coconut oil
|
|
1/2 medium
|
White onion
(finely diced)
|
|
3 clove(s)
|
Garlic
(minced)
|
|
1 tsp
|
Himalayan sea salt
|
|
1 tsp
|
Black pepper
|
|
8 jumbo
|
Egg
|
|
1/4 cup
|
Coconut milk, sweetened
|
|
2 tbsp
|
Coconut flour
|
|
227 gm
|
Frozen spinach
(thawed and squeezed dry)
|
|
1 cup
|
Cherry Tomatoes
(halved)
|
Instructions
- Preheat oven to 375°F (190°C). Heat coconut oil over medium heat in a large cast-iron skillet and sauté onion until soft and translucent.
- Add garlic. 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 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 the oven for 20 minutes, rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes. Enjoy!
Nutrition Facts
Per Portion
Calories
239
Calories from fat
167
Calories from saturated fat
100
Total Fat
18.6 g
Saturated Fat
11.1 g
Trans Fat
0.1 g
Polyunsaturated Fat
1.8 g
Monounsaturated Fat
3.8 g
Cholesterol
355 mg
Sodium
580 mg
Potassium
368 mg
Total Carbohydrate
6.6 g
Dietary Fiber
2.8 g
Sugars
4.4 g
Protein
12.9 g
Dietary servings
Per Portion
| Meat Alternative |
0.9 |
| Vegetables |
0.6 |
Energy sources
Meal Type(s)
