Frittata Muffins

These frittata muffins make a fantastic snack, breakfast or lunch. They are packed with protein, good fats and vegetables and have a huge array of micronutrients. These are great to cook on a Sunday so you have quick and healthy go-to foods through the week and they are freezable. These muffins will help curb your hunger while keeping you satisfied for longer and will support constant energy levels and brain function. Oh yeah, and they are delicious to boot!

— Mins
Cook Time
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247.0 cals


4 organic, free-range chicken thighs or 2 breasts (chopped)
1 pure coconut milk (1 Tin)
1 brown onion (large brown, chopped)
1 clove garlic (minced)
2 ginger ((or more if you like), minced)
2 organic tomatoes
1 coconut amino or tamari Himalayan salt, pepper to taste ((or ‘medium’ if you prefer it spicier))
Good cooking fat (ghee, coconut oil, olive oil, animal fat)
1/2 bone broth and/or water
1/2 fresh cauliflower (grated (to make ‘rice’))
Chili if you like heat, paprika, turmeric, fresh coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery 


Large saucepan Grater or food processor for the cauliflower ‘rice’
2 x large cooking spoons



Add the curry ingredients to a slow cooker and cook all day or overnight on low. 


Another time, or if you have two slow cookers like I do, add the grated cauli and cook on low for 3-4 hours. 


If you make a large batch of the rice and store away in the freezer you’ll always have some to thaw, heat and serve!