Prosciutto Frittata Muffins
Ingredients:
- coconut oil - 4 T
- medium onion, finely diced - 1
- garlic cloves, minced - 3
- cremini mushrooms, thinly sliced - 1/2 pound
- frozen spinach, thawed, squeezed dry - 1/2 pound
- eggs - 8
- coconut milk - 1/4 c
- coconut flour - 2 T
- cherry tomatoes, cut in half - 1 c
- Prosciutto di Parma - 5 ounces
- kosher salt and freshly ground pepper - to desired taste
Instructions:
Heat 2 T coconut oil in a skillet on medium heat, saute onions until soft and translucent. Add garlic and mushrooms, cook until mushroom moisture has evaporated. Place on plate to cool to room temperature.
In a bowl beat the eggs; mix in milk, flour, salt and pepper. Add mushroom mixture and spinach, stir to combine. Brush the 12 wells of a muffin tin with 2 T melted coconut oil, line each well with prosciutto, completely cover the bottom and sides. Spoon egg mixture into each well, place tomatoes on top of each muffin.
Bake in a preheated 375 degree oven for about 20 minutes, rotate the tray at the halfway point. Let cool in the pan for a 1 - 2 minutes, remove and place on serving plate. Serve immediately.
