Preheat the oven to 170º and coat a muffin pan with olive or coconut oil.

In a frying pan, sauté the onion with extra virgin olive oil Vale Nogueira.

Add the grated carrots and cook about 5 minutes.

Add the spinach and the chicken breast, and let cook for 5 minutes. Let it cool down for a few minutes.

In a bowl, beat the eggs with a little of salt flower.

Add the prepared vegetables and chicken to the eggs and stir well.

Add the chives and flaxseeds. Stir well but gently.

Place the preparation in muffins cups* and bake for about 20 minutes or until cooked.