Nom Nom Paleo

Whole30 Day 19: Prosciutto Wrapped Frittata Muffins

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“Frittata” can mean different things to different people, but they all share the same basic template: Fresh eggs beaten with savory ingredients, and then slowly cooked. From there, though, variation abounds. The classic Italian version may be the best known, but take a quick survey around the world, and you’ll find frittata-like recipes in kitchens everywhere from Thailand and Vietnam to Iran and Spain.

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This humble dish is comfort food at its simplest — and quickest. With farm fresh eggs and a handful of leftovers, you don’t even need to take a trip to the market to fashion a wonderfully complete and satisfying meal.

I’m a frittata fanatic — it makes easy work of breakfast, lunch, or dinner — but there are times when I find myself in need of grab-and-go food. 

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The solution? Prosciutto-Wrapped Mini Frittata Muffins

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Prosciutto — thinly sliced Italian dry-cured ham — is prepared by rubbing the pork with salt, which draws out the moisture and concentrates the flavors over a period of months or years. Wrapped around easy-to-handle egg muffins, the salted pork shell adds a terrifically savory crisp to the ingredient mix within.

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Make some frittata muffins this weekend, and you’ll have plenty of leftovers to last you into the workweek — that is, if you can keep yourself from finishing the whole batch.

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Hai fatto frittate!

What’s your favorite frittata variation?


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013)!