Egg Muffins with Onion Salami & Halloumi

🧂 Ingredients

• 2 tablespoons olive oil
• 1 medium brown onion

  peeled and diced
• 1/2 cup salami

  or ham, diced
• 4 slices halloumi cheese

  about 50 g, look for sheep’s or goat’s milk varieties
• 6 eggs
• A good pinch of sea salt
• Some cracked pepper

Instructions

• 1 Preheat the oven to 170 C / 340 F (unless doing the next two steps the night
  before).
• 2 Heat the oil in a frying pan over medium heat and add the onion. Sauté for 2
  minutes, until soft and golden. Then add the diced salami (or ham) and cook for
  a further 2 minutes, stirring a few times, until golden brown. Remove from a
  frying pan to a bowl or a container, if preparing the night before.
• 3 Pan fry the haloumi cheese slices in the same pan over medium-high heat, about
  1-2 minutes on each side or until golden brown crust forms. Transfer to a
  cutting board and dice into cubes. Add to the same container as the onion and
  salami.
• 4 Whisk the eggs in a cup with a pinch of salt and some pepper.
• 5 Spray the baking muffin moulds with olive oil or rub some coconut oil or ghee on
  the bottom and sides. Divide the filling between 6 moulds. Pour in equal amounts
  of whisked eggs and stir each muffin case with a fork. Place the muffin tray in
  the oven, middle shelf, and bake for about 17-18 minutes, or until the muffins
  have risen and firmed up on the top.
• 6 Serve with a side salad of choice or some fermented veggies.

Nutrition Info