Keto Egg Frittata Muffins Recipe

5 from 1 vote

Nut-free and coconut-free, these keto egg frittata muffins will help satisfy your appetite and fill your hunger with every bite you take.

Course Appetizer

Cuisine Italian

Keyword egg, frittata, keto, muffin

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 215kcal

Cost 10

Preheat the oven to 375 F.
Melt some coconut oil in a skillet over medium heat, and cook the onion and garlic until soft, 2 to 3 minutes.
½ cup yellow onion, 2 tbsp. coconut oil, 2 garlic cloves
Add the bell pepper, mushrooms, and tomato and cook until soft, about 2 to 5 minutes.
1 bell pepper, ½ cup mushrooms, 1 small tomato
Add the spinach, season everything to taste, and cook for another minute and set aside until cool.
1 cup fresh spinach
Whisk the eggs in a bowl, add the cold vegetable mixture to the eggs, season to taste, and whisk everything until well incorporated.
8 eggs, Sea salt and freshly ground black pepper
Fill each muffin tin about ⅔ full with the egg mixture.
Place in the oven and bake for 18 to 20 minutes or until set.
Makes about 12 muffins.