Method
Step 1
Pre-heat oven to 200⁰C.
Step 2
Place a few glugs of olive oil in a large pan on medium to high heat. Sauté the onions in the hot oil for 4 or 5 minutes until soft. Turn the heat down to medium and add HALF the garlic and mushrooms and cook for a further 5 minutes. Remove from stove and set aside.
Step 3
To make the frittata batter, beat the eggs, coconut milk, almond flour, salt and pepper in a bowl. Add the mushroom mixture and the spinach and stir to combine.
Step 4
Oil the muffin tin. Spoon in the frittata batter and top each muffin with a few cherry tomatoes.
Step 5
Bake in the oven for 20 minutes, turning the tray around at the halfway point. Let the muffins cool in the tin for a few minutes before serving.
Step 6
To make the Ajillo mushrooms, heat a few glugs of olive oil in a pan on high heat. Sauté the button mushrooms in the hot oil for 2 minutes, stirring constantly. Then lower the heat to medium and add the sherry, lemon juice, chilli flakes, paprika, salt, pepper and HALF the garlic. Cook for about 5 more minutes , then remove from stove and keep warm.
Step 7
To serve, divide the frittata muffins between the plates and serve a portion on Ajillo mushrooms on the side scattered with parsley.