These are the Mini Frittatas that I include in our lunch boxes at least once a week.
They are really quick to make, very tasty, and perfect for a packed lunch as they hold up very well to being transported in a lunch box.
These would also make a great appetizer or breakfast dish.
This recipe contains tomatoes which are a stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
5oz bacon (try to use bacon from pastured pork, preferably with a sugar-free, nitrate-free cure) -chopped
1 onion – finely chopped
2 cloves of garlic – crushed
8oz button mushrooms – thinly sliced
8oz frozen spinach – thawed and drained (squeeze out as much liquid as possible)
8 large eggs
1/4 cup of coconut milk
3 tomatoes – sliced
Sea salt and freshly ground black pepper
Pinch of nutmeg
Preheat the oven to 190C/375F.
Put the bacon in a large skillet over a medium heat and cook until crispy but not burned. Remove from the skillet, reserving as much of the bacon fat as possible, and set aside.
Add the onion to the bacon fat in the skillet and cook gently until soft and translucent. Add the mushrooms and garlic and continue cooking until the mushrooms are tender. Stir in the spinach and season well with salt and pepper. Add a pinch of nutmeg and stir well. Allow to cool.
In a bowl, mix the eggs with the coconut milk and then stir in the onion/mushroom/spinach mixture and the reserved bacon.
Brush the inside of a 12 cup muffin tin with a little bacon fat or coconut oil, and then spoon in the mixture. Top each frittata with a slice of tomato and sprinkle with a little dried basil.
Cook the frittatas in the pre-heated oven for 20-25 minutes until firm and slightly browned on top.
Allow to cool in the tin for a few minutes before removing and cooling completely.
These taste great cold, but are also good hot. Just heat them up in a microwave for a minute or two.