Truth be told, this recipe was inspired by Ms. Rachel Ray. Really – this version is “Yum-o.” Yeesh…did that just make you cringe? (I’m a huge fan of Ms. Ray, but not all of her catchphrases.)
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…
Here’s what I gathered to make 12 mini frittata muffins:
- 4 tablespoons fat (coconut oil, ghee, etc.), divided
- ½ medium onion, finely diced
- 3 garlic cloves, minced
- ½ pound cremini mushrooms, thinly sliced
- ½ pound frozen spinach, thawed and squeezed dry
- 8 large eggs
- ¼ cup coconut milk (the fatty stuff at the top of the can works best)
- 2 tablespoons coconut flour
- 1 cup cherry tomatoes, halved
- 5 ounces Prosciutto di Parma
- Kosher salt
- Freshly ground pepper
- A regular 12 cup muffin tin
Here’s how I made them:
I preheated the oven to 375°F and prepped my veggies.
I heated half the coconut oil over medium heat in a large cast iron skillet and sautéed the onions until soft and translucent.
I added the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. Then, I seasoned the filling with salt and pepper and spooned it on a plate to cool to room temperature.
For the batter, I beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then, I added the sautéed the mushrooms and spinach and stirred to combine.
I brushed the remainder of the melted coconut oil onto the muffin tin and lined each cup with prosciutto, taking care to cover the bottom and sides completely.
I spooned in the frittata batter…
…and topped each muffin with some halved cherry tomatoes.
I popped the muffins in the oven for about 20 minutes…
…flipping the tray at the halfway point (i.e. rotating the tray 180 degrees).
I 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
Prep
Cook
Total
Yield 12 muffins
These Paleo-friendly portable egg muffins filled with protein and veggies are a family-friendly favorite for packed lunches and eating on the go!
Ingredients
- 4 tablespoons fat (coconut oil, ghee, etc.), divided
- ½ medium onion, finely diced
- 3 garlic cloves, minced
- ½ pound cremini mushrooms, thinly sliced
- ½ pound frozen spinach, thawed and squeezed dry
- 8 large eggs
- ¼ cup coconut milk (the fatty stuff at the top of the can works best)
- 2 tablespoons coconut flour
- 1 cup cherry tomatoes, halved
- 5 ounces Prosciutto di Parma
- Kosher salt
- Freshly ground pepper
Instructions
- Heat the oven to 375°F.
- Heat half the coconut 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 the mushrooms and spinach and mix to combine.
- Brush the remainder of the melted coconut oil onto the muffin tin and lined 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
Great for Paleo packed lunches or long plane rides!
Courses Lunch
Cuisine Paleo, Whole30, Gluten-free
