Prosciutto-Wrapped Mini Frittata Muffins
Ingredients
The base
-
4
tablespoons
fat (avocado oil, ghee, etc.)
-
½
medium
onion, finely diced
-
3
cloves
garlic, minced
-
½
pound
cremini mushrooms, thinly sliced
-
8
large
eggs
-
¼
cup
full-fat coconut milk
-
2
tablespoons
coconut flour
-
½
pound
frozen spinach, thawed and squeezed dry
-
1
cup
cherry tomatoes, halved
The wrapping
-
5
ounces
Prosciutto di Parma
Seasoning
-
to taste
Kosher salt
-
to taste
Freshly ground pepper
Instructions
- Preheat the oven to 375°F.
- Heat 2 tablespoons of avocado oil in a large cast iron skillet and sauté the onions until soft.
- Add garlic and mushrooms, cooking until the moisture evaporates, then season with salt and pepper.
- Cool the filling to room temperature.
- In a bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until mixed.
- Stir in the sautéed mushrooms and spinach.
- Brush the muffin tin with remaining avocado oil and line each cup with prosciutto.
- Fill each cup with the frittata batter and top with halved cherry tomatoes.
- Bake for about 20 minutes, flipping the tray halfway through.
- Cool in the pan for a few minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
164
Total fat
14g
Total carbohydrates
4g
Total protein
7g
Sodium
mg
Cholesterol
mg
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