Breakfast Day 6- Prosciutto-Wrapped Mini Frittata Muffins

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Ingredients

Here’s what I gathered to make 12 mini frittata muffins:

  • 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

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

I heated half the coconut oil over medium heat in a large cast iron skillet and sautéed the onions until soft and translucent.

I added the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. Then, I seasoned the filling with salt and pepper and spooned it on a plate to cool to room temperature.

For the batter, I beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then, I added the sautéed the mushrooms and spinach and stirred to combine.

I brushed the remainder of the melted coconut oil onto the muffin tin and lined each cup with prosciutto, taking care to cover the bottom and sides completely.

I spooned in the frittata batter…

…and topped each muffin with some halved cherry tomatoes.

I popped the muffins in the oven for about 20 minutes…

…flipping the tray at the halfway point.

I let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.

Easy, tasty, and portable!

Original Post Here.

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