|coconut oil — melted
|onion — finely diced
|garlic clove — minced
|mushrooms — thinly sliced
|salt and black pepper
|free range eggs
|frozen spinach — thawed and squeezed dry
|chicken — cut into paper thin slices
|cherry tomatoes — halved
Preheat the oven to 160°C fan/180°C/350°F/gas mark 4.
Heat half the coconut oil over a medium heat in a large cast-iron frying pan or skillet and sauté the onion until soft and translucent.
Add the garlic and mushrooms, and cook until the mushroom moisture evaporates.
Season with salt and pepper to taste and spoon onto a plate to cool to room temperature.
Beat the eggs in a large bowl with the coconut milk, coconut flour, salt and pepper, until well mixed. Stir in the sautéed onion and mushroom with the spinach, and mix to combine.
Brush the remaining coconut oil onto a muffin pan and line each cup with the chicken, taking care to cover the bottom and sides completely. Spoon in the batter, filling each cup three- quarters full. Top each muffin with a few cherry tomato halves.
Bake in the oven for about 20 minutes, rotating the pan by 180 degrees after 10 minutes.
Remove from the oven and cool in the pan for a couple of minutes before transferring to a wire rack.