Prosciutto-Wrapped Mini Frittata Muffins

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Onions

  Raw

  ½ medium or 55g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Garlic

  Raw

  3 cloves, minced or 9g

• Spinach

  Raw

  2 cup or 60g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Organic Coconut Flour

  Baker Josef's

  ⅛ cup or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Prosciutto Cubetti

  Citterio

  5 oz or 140g

Directions

1. Preheat oven to 375 degrees F. Halve cherry tomatoes, chop onions, mushrooms, mince garlic.
2. 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.
3. 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.
4. 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.
5. Spoon egg batter into cup. Top with halved cherry tomatoes.
6. Bake for about 20 minutes, rotating halfway through, or until eggs are set and a toothpick comes out clean.
7. Let cool slightly before removing and transfering to a wire rack. Enjoy!
8. Recipe inspired by: http://nomnompaleo.com/post/7486819479/prosciutto-wrapped-mini-frittata-muffins