Prosciutto-Wrapped Mini Frittata Muffins

Prosciutto-Wrapped Mini Frittata Muffins Healthy Recipe

6 Servings 35 min Cook

Macros/Serving: 212 Calories


1 Cup cherry tomatoes Cherry Tomatoes
1/2 Medium (2-1/2" dia) Onions
2 Cup, pieces or slices Mushrooms
3 Cloves, minced Garlic
2 Cup Spinach
8 Large Egg
1/2 Cup Coconut Milk
1/2 Cup Organic Coconut Flour
1 Tsp Salt
1/4 Tsp Pepper
5 Oz Prosciutto Cubetti


Preheat oven to 375 degrees F.

Halve cherry tomatoes, chop onions, mushrooms, mince garlic

Heat coconut oil over medium heat in a large cast iron skillet.

Sauté onion until translucent, about 5 minutes.

Add garlic and mushrooms and sauté until tender, 6-10 minutes.

Season with salt and pepper; remove from pan and set aside

Beat the eggs in a large bowl with the coconut milk, coconut flour, salt, and pepper until well-combined.

Add mushrooms and spinch and stir to combine

Grease a muffin tin.

Line each cup with the prosciutto, taking care to cover the bottom and sides completely.

I preheated the oven to 375°F and prepped my veggies

Spoon egg batter into cup.

Top with halved cherry tomatoes

Bake for about 20 minutes, rotating halfway through, or until eggs are set and a toothpick comes out clean

Let cool slightly before removing and transfering to a wire rack.


Recipe inspired by: http://nomnompaleo.