- 2 tablespoons olive oil
- 1 medium brown onion, peeled and diced
- 1/2 cup of diced salami or ham
- 4 slices of haloumi cheese (about 50 g, look for sheep’s or goat’s milk varieties)
- 6 eggs
- A good pinch of sea salt
- Some cracked pepper
- Preheat the oven to 170 C / 340 F (unless doing the next two steps the night before).
- 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.
- 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.
- Whisk the eggs in a cup with a pinch of salt and some pepper.
- 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.
- Serve with a side salad of choice or some fermented veggies.