Choosing a better way

So today’s blog is a bit different. I’ve been asked to share a new recipe I made up today for Paleo Frittata Muffins. I can’t claim the full idea as my own as I got it from another website but I will share the version I created to match our family tastes 🙂

Feel free to try and add your own ideas of course.

Oh, and I’ve finally moved past the 20,000 word mark for #NaNoWriMo with 20023 words down today. Yay me!

Paleo Frittata Muffins

Paelo Frittatta Muffins
Paleo Frittata Muffins Recipe by Miriam Miles

This will make a batch of 12 muffins in a medium sized muffin tray. 6 in a large tray.

1-2 Tablespoons of olive oil to fry the bacon in. Hubby has made his own rosemary infused olive oil with fresh rosemary stalks from the garden and just good quality Australian olive oil. I highly recommend it.

2 cloves of garlic, minced. More if you like.

Small bunch of watercress leaves. Chop up finely. You could substitute this with any kind of robust green herb to taste, such as parsley, coriander, mint, etc., or even use a mixture. I just used what I had handy.

Small handful of lemon thyme. Chop the leaves roughly and add to the veg mix.

1 medium zucchini, grated. Squeeze as much liquid out as you can.

1 large Portobello mushroom (or equivalent) finely diced. This is optional of course as I made half the batch without them for the mushroom phobic in the house 🙂

1 large sweet potato (or equivalent). Cut this up into small round slices and boil until tender.

4-6 bacon rashers. Chop into small squares and pan fry until crispy.

8 large eggs. We use free range only but use your favourite of course.  Whisk these with a little salt and pepper to taste. Whisk to make them a little fluffy.

Chives to garnish. Chop up and place on top of muffins just before baking.

Mozzarella Cheese or your favourite type. I put cheese on some only because we don’t all like cheese on top, so vary as you need to. 


As you can see most of the instruction is done and the job is pretty self explanatory but here’s the rest in case you need it.

  1. Once you’ve got your bacon fried, drain off the excess oil and add the bacon to the eggs.
  2. Add the rest of the ingredients together and then add the eggs into the vegetable mix.
  3. Season further if you need to.
  4. Place patty cake papers into your muffin tray so that the muffins are easy to remove and easy to transport.
  5. Fill the patty cake papers with your mixture.
  6. Top with chives.
  7. Bake in oven around 180 degrees C for about 15 minutes, or until golden.
  8. Remove from oven and add cheese then return to oven to melt the cheese.
  9. Done!

Other seasoning ingredients to try:

  • Sumac – the spice from heaven in my opinion. Can’t believe I forgot to add this in this time! If you’ve not tried this lemony goodness, you need to. But find it at a decent spice store rather than a supermarket where it will be overpriced. I highly recommend the Sydney Salt Co. version.
  • Balsamic – any kind but my favourites are Modena (with the 4 leaves on the bottle) and Tar10 which is a local company that we’ve recently come across.
  • Lemon Myrtle oil – this is another find from Tar10. Try it. No excuses. Worth every cent!

So there you go. You can always add or subtract veggies and choose your favourite seasonings. You could even use left over roast chicken or make ones with salmon or totally vegetarian. It’s really just up to you!

Oh, and the lesson today? It’s important sometimes to actually choose to focus on just one thing a day. Today it was the home and it has been worth it for both my mind and my body.

Until next time,




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