Guest Post: Prosciutto Wrapped Mini Frittata Muffins

Mar 2, 2016
2 min read

I love these super little protein muffins. Not only are they packed full of healthy ingredients, they are delicious and easy to grab for on the go. Do you struggle with eating a high quality breakfast? Voila. I present to you a perfect solution. Annnd... they are delicious hot and cold! Thank you Nom Nom for another fantastic recipe.

Serves 3-4

Here's what you'll need:

• 4 tablespoons fat (coconut oil, ghee, etc.)

• ½ medium onion, finely diced

• 3 cloves of garlic, minced

• ½ pound of cremini mushrooms, thinly sliced

• ½ pound frozen spinach, thawed and squeezed dry

• 8 large eggs

• ¼ cup coconut milk (the fatty stuff at the top of the can works best)

• 2 tablespoons of coconut flour

• 1 cup of cherry tomatoes, halved

• 5 ounces of Prosciutto di Parma

• Kosher salt

• Freshly ground pepper

• A regular 12 cup muffin tin

Directions:

Preheat oven to 375°F and prepare vegetables.
Heat half the coconut oil over medium heat in a large cast iron skillet and sauté onions until soft and translucent.
Add the garlic and mushrooms and cook until mushroom moisture has evaporated.
Season with salt and pepper and spoon onto a plate to cool to room temperature.
In a large bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until well mixed.
Add sautéed mushrooms and spinach and stir to combine.
Brush the remainder of the coconut oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.
Spoon in the frittata batter and top each muffin with halved cherry tomatoes.
Put the muffins in the oven for about 20 minutes.
Let cool in pan before transferring to a wire wrack.