Ingredients:
-4 tablespoons of coconut oil , or to taste
-Yellow ½ medium onion , chopped
-3 share of garlic , minced
-½ pound Karimina mushroom , -sliced
-Salt
-Ground black pepper
-8 large eggs
-¼ cup coconut milk, full-fat
-2 tablespoons coconut flour
-½ pound frozen spinach , well with picture
-5 ounces of cold meat sliced
-Thin filo dough
-1 cup cherry tomatoes
Way :
Heat oven to a temperature of 375 ° F with a clamp on the middle. Put 2 tablespoons of coconut oil over medium heat in a large skillet iron , fry the onions with a pinch of salt until soft and transparent , about 5 minutes.
Add garlic and mushrooms and cook until the moisture evaporates from the mushrooms . Season with salt and pepper to taste , then set aside to cool .
Beat eggs in a large bowl . Add the coconut milk and coconut flour to scrambled eggs . Beat until well mixed , then add the spinach and mushroom mixture and cold meat .
Almavn paint the cups in the oven tray with coconut oil , and each line the cup with a layer of thin filo dough ; covered cup well . Pour a little of the mixture in each cup Alfretata , and garnish with cherry tomatoes grains .
Bake in the oven for 20 minutes , until cooked eggs.
Leave to cool a little bit outside the oven before serving .
