Nom Nom Paleo

Prosciutto-Wrapped Mini Frittata Muffins

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Don’t hate me, but this recipe was inspired by Ms. Rachel Ray. Really — this version is “Yum-o.” Yeesh…did that just make you cringe?

Bear with me, this mini frittata recipe is worth it.

I realize I’m always pushing frittatas, but how can anyone refuse a tasty iteration where the mini egg muffins are wrapped by a crispy prosciutto shell? Salted pork makes everything taste better.

Follow the jump to get the recipe…

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Paleo Eats: 4/17/11

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Ack! I only have 3 more days of vacation! I know you’re all in a tizzy as well but maybe taking a peek at my chow will distract you.

For breakfast, I reheated a bowl of braised red cabbage topped with emergency protein, Primavera salsa, and homemade guacamole.

Then, I rushed off to the Mountain View Farmers’ Market to pick up my free asparagus, some strawberries…

…and a few veggies before going to a kickboxing class at Big-O’s kung fu studio.

My post workout meal was a baked yam and a few slices of Applegate Farms organic chicken breast.

On a whim, I decided to invite our good buddies, H & B, over for brunch so I fried up some filling (diced Full of Life Farm ham, cremini mushrooms, radish greens, roasted asparagus, and Sunny Paris seasoning)…

…for a batch of mini frittata muffins.

I also made a salad with mixed greens, sliced radishes, carrots, avocado, and slivered almonds that I tossed with balsamic vinegar and extra virgin olive oil…

…and hulled a big bowl of strawberries for dessert.

I ate my plate of grub…

…and slurped up a delicious bowl of curried carrot soup that H brought over.

I’m gonna pester her for the recipe so I can recreate it myself.

At dinnertime, I didn’t want to make anything complicated. I dunked some purchased duck confit legs in the SousVide Supreme and sauteed some broccoli and shiitake mushrooms while the legs heated up. Then, I took the duck legs out of the water oven and seared them in a cast iron skillet.

I plated the duck and veggies with some leftover garlic cauliflower mashed potatoes.

Time for some shuteye!

Paleo Eats: 3/31/11

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I had a busy, busy day and I’m still a little wonky from lack of sleep so this post will be short and sweet.

For breakfast, I fried up two eggs in butter and sprinkled on Fines Herbes seasoning. I ate them with leftover roasted butternut squash, roasted curried cauliflower, and nuked frozen broccoli.


After attending Little-O’s gym class and grocery shopping at Whole Paycheck, I came home and whipped up a dozen mini frittata muffins with the “emergency protein” from last night.

This time, I placed the silicone baking cups in a muffin tin but I don’t like how all of the muffins have dents.

I’m gonna just place them on a lined baking sheet next time.

For lunch, I ate three mini frittata muffins along with braised escarole and shallots.

I also gobbled up a couple slices of deli roast beef and a handful of baby carrots.

After lunch, I went with my mother-in-law to a couple more oncology appointments and on our way home I picked up my vegetable CSA box from Mariquita Farm.

By the time we got home, it was time to take Big-O to his first official T-ball game (the last two were rained out). Before dashing out the door, I seasoned six pork chops (my half hog came with a plethora of chops) with salt and pepper, vacuum sealed them, and dropped them in the SousVide Supreme (set at 135 F).

Although I had grand plans of making sous vide pork chops for dinner, we ended up getting take out from Anatolian Kitchen.


After dinner, I iced the sous vide pork chops and stored a couple in the fridge and the rest in the freezer. Also, I ate a shitload of coconut flakes for no good reason.

That’s it for tonight. Good night!

Paleo Eats: 3/12/11

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Damn. I think I cursed myself when I blogged that yesterday’s work shift was nice and calm ‘cause I walked into a shitstorm tonight. 

When I finally had a chance to eat, I ate a box of leftover chicken cacciatore and broiled asparagus.

For my snack, I scarfed down some roasted red bell peppers, baby carrots, sous vide chicken breast, and Aubergine dip.

I also slurped up a ½ cup of coconut milk.

Right before I left work, I ate my last meal of the night: leftover Korean short ribs, roasted Brussels sprouts, and stir-fried broccoli greens and bacon.

After work, I picked up my weekly Full Belly Farm CSA box.

I’m anxiously awaiting the return of the Two Small Farms CSA deliveries next week because the Full Belly Farm box is just too small for our family.

When I woke up at 5:00 p.m., I decided to bake up a batch of mini frittata muffins to test out my new silicone baking cups. This time, I made some savory muffins filled with Arizona Dreaming seasoned ground pork, mushroom, and broccoli greens.

I served the mini egg muffins with a side salad.

Then, I gathered all my stuff and went to work.

Le Creuset Silicone Baking Cups = Game Changer

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I guess the title of the post is kind of a spoiler, huh?

I’ve been itching to try silicone baking cups for a while because I’m tired of greasing paper liners and having my mini egg muffin STILL stick to them. 

The packaging of my new Le Creuset silicone baking cups promises the following:

  • 100% premium quality, FDA compliant silicone.
  • Oven, microwave, freezer, and dishwasher safe.
  • Flexible and non-stick for easy release.
  • No muffin pan needed. No greasing or flouring required. Fill the silicone baking cup, place on a cookie sheet and bake as directed by recipe. Allow to cool. Simply peel away the baking cup & serve.

The liners better live up to their advertising!

Tonight I decided to test them out by baking a new batch of mini frittata muffins. This time the filling I used was Arizona Dreaming seasoned ground pork and sliced mushrooms tossed with leftover stir-fried broccoli greens and bacon.

I made 15 muffins so I used 8 eggs and a dollop of full fat Greek yogurt as the “batter.” I decided to add 3 tablespoons of coconut flour so they’d be less messy  to eat with your hands.

I was tinkering with the idea of putting the silicone liners in my cupcake pans but the instructions say that you can just put them on a baking sheet so that’s what I did. I lined the sheet with aluminum foil to make clean-up a breeze. The cups are a little wobbly so you need to be careful when you’re filling them up and moving the tray to the oven.

Near the end of the baking time, I noticed that the edges of some of the muffins had pulled away from the baking cups.

Yippee! They really are non-stick!

When I took out the muffins, I let them cool on a cooling rack until they were warm enough to handle.

Then, I held my breath as I peeled off the liners…

Woohoo! They came off without a hitch!

I tossed the dirty liners in the dishwasher…

…and the foil in the trash and that was it for clean-up!

The muffins come out looking like mini pies which is a-OK with me. If you want them to resemble regular muffins, you can stick the liners in cupcake pans but then you’d have another item to wash.

The addition of a little bit of coconut flour really does help absorb the excess moisture in the muffins and you can’t taste it. I’m probably going to add some everytime I make savory egg muffins in the future.