The coconut milk and red curry paste make these mini frittatas both tasty, and less of an eggy breakfast only food. They can be eaten fresh out of the oven, reheated or cold.
What you'll need:
2 tablespoons coconut oil
1 medium onion
1 medium red capsicum
3 tablespoons red curry paste*
1/4 cup coconut flour
1/4 cup coconut milk
1/4 teaspoon baking powder**
Pinch of salt
What you'll need to do:
Preheat oven to 200 C (about 400 F).
Slice onion into thin wedges, and capsicum into thin 1-2 inch strips. Heat coconut oil in a pan over medium heat, and add onion and capsicum. Saute until onion is translucent and capsicum has softened. Add red curry paste and cook off for 2 minutes, or until paste becomes aromatic. Set aside and allow to cool for 15 minutes.
In a large bowl, whisk together eggs, coconut flour, coconut milk and baking powder. Add cooled onion, capsicum and curry paste to egg mixture, a pinch of salt and give it a good mix.
Grease a 12 muffin pan with coconut oil, and spoon in mixture. Pop into the oven and cook for 20 minutes. Be sure to turn pan after 10 minutes, if your oven is not fan forced.
When frittatas are ready, the tops should be puffed and light browned, and a skewer or fork inserted through the middle should come out clean. Take the pan out of the oven and allow the muffins to cool in the pan, before removing (you may need to run a butter knife around the outside to loosen).
* Some red curry pastes include non-paleo ingredients. If you're Paleo, be sure to check the label, and if all else fails, have a go at making your own!
** Store bought baking powders can often contain non-paleo ingredients. If you're strictly Paleo, you can make your own with 2 parts cream of tartar and 1 part baking soda, or simple leave it out (this will results in still tasty but slightly less fluffy frittatas).