Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 12
Ingredients:
• 5 ounces thinly sliced ham
• 8 large eggs
• 4 tablespoons coconut oil
• ½ yellow onion, finely diced
• 8 oz. frozen spinach, thawed and drained
• 8 oz. mushrooms, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup coconut milk (canned)
2 tablespoons coconut flour
• Sea salt and pepper to taste
Directions:
1 Preheat oven to 375 degrees Fahrenheit.
2 In a medium skillet, warm the coconut oil on medium heat. Add the onion and cook until softened.
3 Add the mushrooms, spinach, and cherry tomatoes. Season with salt and pepper. Cook until the mushrooms have softened. About 5 minutes. Remove from heat and set aside.
4 In a huge bowl, beat the eggs together with the coconut milk and coconut flour. Stir in the cooled the veggie mixture.
5 Line each cavity of a 12 cavity muffin tin with the thinly sliced ham. Pour the egg mixture into each one and bake for 20 minutes.
6 Remove from oven and allow to cool for about 5 minutes before transferring to a wire rack.
7 To maximize the benefit of a vegetable-rich diet, it’s important to eat a variety of colors, and these veggie-packed frittata muffins do just that. The onion, spinach, mushrooms, and cherry tomatoes provide a wide range of vitamins and nutrients and a healthy dose of fiber.
Nutrition: Calories: 125 kcal Protein: 5.96 g Fat: 9.84 g Carbohydrates: