Weeknight Prosciutto-Wrapped Mini Frittata Muffins
- Yield 12 muffins
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Weeknight Prosciutto-Wrapped Mini Frittata Muffins sits in the Breakfast section of Regbie. The card serves 12 muffins. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 muffins
- 4 tablespoons fat, avocado oil, ghee, etc., divided
- ½ medium onion, finely diced
- 3 garlic cloves, minced
- ½ pound cremini mushrooms, thinly sliced
- Kosher salt
- Freshly ground pepper
- 8 large eggs
- ¼ cup full-fat coconut milk
- 2 tablespoons coconut flour
- ½ pound frozen spinach, thawed and squeezed dry
- 5 ounces Prosciutto di Parma
- 1 cup cherry tomatoes, halved
Method
Warm the oven to 375°F.
Warm 2 tablespoons of avocado oil over a medium burner in a large cast iron skillet and sauté the onions until soft and translucent.
Tip in the garlic and mushrooms and cook until the mushroom moisture evaporates.
Salt the filling with salt and pepper to taste and spoon it on a plate to cool to room temperature.
For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Stir in the sautéed mushrooms and spinach and mix to combine.
Coat the remainder of the avocado 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, filling each cup until 3/4 full. Top each muffin with some halved cherry tomatoes.
Roast the muffins in the oven for about 20 minutes, flipping the tray at the halfway point (i.e. Rotating the tray 180 degrees).
Cool the muffins in the pan for a couple minutes before transferring them to a wire rack.
Kitchen notes
- Great for Paleo packed lunches or long plane rides!
