These Whole30-friendly portable mini frittata muffins filled with protein and veggies are a family-friendly favorite for packed lunches! Egg muffins for the win!
Truth be told, this recipe was inspired by Ms. Rachel Ray.
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.
Makes 12 egg muffins
Ingredients
- 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:
Preheat oven to 375°F and prep the veggies.
Heat two tablespoons of avocado oil over medium heat in a large cast iron skillet and sauté the onions until soft and translucent.
Add the garlic and mushrooms and cook them until the mushroom moisture has evaporated. Then, season the filling with salt and pepper 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. Then, add the sautéed mushrooms and spinach and stir to combine.
Brush 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…
…and top each muffin with some halved cherry tomatoes.
Pop the muffins in the oven for about 20 minutes…
…flipping the tray at the halfway point (i.e. rotating the tray 180 degrees).
Let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.
Easy, tasty, and portable!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE
Prosciutto-Wrapped Mini Frittata Muffins
Ingredients
- 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
Instructions
- Heat the oven to 375°F.
- Heat 2 tablespoons of avocado oil over medium heat in a large cast iron skillet and sauté the onions until soft and translucent.
- Add the garlic and mushrooms and cook until the mushroom moisture evaporates.
- Season 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.
- Brush 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.
- Bake 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.
Notes
