Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 12

5 ounces thinly sliced meat
8 large eggs
4 tbsp. 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 tbsp. coconut flour
Sea salt and pepper to taste


  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 meat. 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.

Calories: 125 kcal
Protein: 5.96 g
Fat: 9.84 g
Carbohydrates: 4.48 g