Nom Nom Paleo

Cheesy ‘N Beefy Mini Frittata Muffins

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This morning I asked Big-O what kind of mini frittata muffin he’d most like me to create. Without a second thought, he blurted out, “Meat and cheese. Like a burrito but without the salsa, beans, rice, or tortilla.” Little man, your wish is my command.

Here’s what I assembled to make 12 muffins:

  • 1 pound of grass fed ground beef
  • 1 small onion, minced
  • 1 tablespoon of Arizona Dreaming seasoning
  • 1 tablespoon of ghee
  • Kosher salt
  • Pepper
  • Coconut oil spray
  • 6 large eggs
  • Heaping tablespoon of full fat Greek yogurt
  • 1/2 cup of shredded Mexican blend cheese

Here’s how I made them:

I preheated the oven to 350 F and melted the ghee in a cast iron skillet over medium heat. When the pan was hot, I threw in the onions and sautéed them until they were translucent and soft.

Next, I dumped in the ground beef and used my wooden spoon to break it up in the pan. I seasoned everything with salt and pepper. When the beef was no longer pink, I added the Arizona Dreaming seasoning and stirred everything to make sure it was dispersed evenly.

I removed the seasoned beef from the skillet and let it cool to room temperature.

You’ll have way more filling than is necessary for 12 muffins but now you’ll have extra cooked protein. Score!

While your meat is cooling down, line your muffin tins with cupcake liners and spray with coconut oil spray. I like to place my muffin tins on my open dishwasher door when I spray them because then you don’t get grease all over your counter AND it gets cleaned off when you run the dishwasher. (Another great tip from Cook’s Illustrated).

I filled the muffin tins more than halfway full with the cooled beef filling. Then, I whisked the eggs and yogurt with some salt and pepper. I ladled the egg mixture into each muffin, filling them up ¾ of the way to the top. At the end, I topped each muffin with about a tablespoon of shredded cheese.

I placed the muffin tins into the oven and let them bake for 15 minutes. Then, I flipped the trays around and baked for 8-10 more minutes.

I removed the muffins from the tin and let them cook on a wire rack for about 10-15 minutes.

I know they’re kinda ugly but they were a big hit with the kids. See? You can make all sorts of mini frittata muffins! Just make sure the ratio of eggs to muffins is 1:2. Start cracking them eggs!

Paleo Eats: 2/18/11

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Today was insanely busy, and I’m glad I had some hearty Paleo eats to power me through to the end.

The first activity on my morning docket was the women’s class at CrossFit Palo Alto, so about an hour before my workout, I made myself a quick and easy scramble with three eggs and leftover stir-fried kale and bacon.

See? I don’t always make myself a frittata. Scrambles are a lot quicker when I’m short on time.

After class, I came home and snacked on macadamia nuts and coconut flakes. Then, I accompanied my mother-in-law to her pre-op anesthesia appointment at the hospital. On our way home, we stopped by Calafia and picked up a rotisserie free-range chicken, which I shredded up to make salads with greens, carrots, and sugar snap peas. I dressed our salads with balsamic vinegar and extra virgin olive oil.

At dinnertime, I stir-fried some ground pork with a diced onion, four minced garlic cloves, ½ a pound of sliced cremini mushrooms, Arizona Dreaming seasoning, salt, and pepper.

I served the seasoned swine with roasted bell peppers and roasted curried cauliflower.

That’s all, folks! I gotta catch some zzz’s so I’ll be bright-eyed and bushy-tailed for the Whole9 Nutrition Seminar at CrossFit Palo Alto tomorrow morning. Can’t wait to meet more members of the gym and share some Paleo treats!