Prosciutto-Wrapped Frittata Muffins
Directions
Preheat oven to 375 F.
Prepare veggies. In a large skillet, heat half the fat, and saute mushrooms and garlic. Saute until the mushrooms release their liquid. Transfer to a plate to cool slightly.
In a medium bowl, whisk the eggs, coconut milk (heated to liquefy as needed), and coconut flour together. Season as necessary. Add spinach and cooled mushroom/garlic mixture.
In a metal muffin pan, coat with remaining fat, then lay out prosciutto inside each muffin pan, being sure to cover the bottoms and sides.
Divide egg mixture evenly in the pan, pouring the eggs inside the prosciutto. Sprinkle each with a few cherry tomato halves.
Bake for 20 minutes, flipping pan halfway through the baking time. Let cool for a few minutes, then transfer to a wire rack to cool completely. Wrap in foil as necessary and label.
Ingredients
0.5 tablespoon oil
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) or sub regular milk/cream
2 tablespoons of coconut flour or sub all-purpose
1 cup of cherry tomatoes, halved • 5 ounces of Prosciutto di Parma
Kosher salt
Freshly ground pepper