Spinach & Sun-dried Tomato Fritatta Muffins (gluten-free, dairy-free, & paleo)
Ingredients
  • 1 onion, chopped
  • 2tbs extra virgin olive oil
  • 1small box spinach
  • 2cups chicken stock
  • 1/2cup sun-dried tomatoes, chopped(if tomatoes are dried, then rehydrate first in bowl of hot water for 15 minutes)
  • 8 eggs, beaten
  • 1/4cup unsweetened hemp milkor other milk substitute
  • 1tsp sea salt
  • 1/4tsp cracked pepper
  • 1/2tsp oregano
  • 1tbs fresh parsley, chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin or insert baking cups.
  2. In skillet on medium heat, caramelize onion in olive oil until soft and translucent. Remove from heat and set aside.
  3. Steam spinach with chicken stock. Drain, squeeze excess juice out of spinach, and set aside.
  4. Once onions and spinach are no longer extra hot, mix all ingredients in large bowl.
  5. Using small ladle, fill muffin tin about 3/4 full.
  6. Bake at 350 degrees Fahrenheit for 30 minutes or until toothpick test comes out clean.
  7. Let cool in muffin tin and then on cooling rack before enjoying.
  8. Can refrigerate in airtight container and enjoy over the course of a few days!
Recipe Notes

You can mix up this recipe by adding in different flavor profiles such as sweetening it up with chopped sautéed apples and cinnamon and 2 TBS maple syrup or replacing spinach with other types of vegetables such as chopped and steamed or roasted asparagus and chopped fresh tomatoes. You can also add chopped smoked salmon or sausage. Get creative!