Prosciutto-Wrapped Mini Frittata Muffins
These Whole30-friendly portable egg muffins filled with protein and veggies are a family-friendly favorite for packed lunches and eating on the go!
gluten-free, keto, low carb, paleo, Whole30
avocado oil, ghee, etc., divided
Freshly ground pepper
full-fat coconut milk
thawed and squeezed dry
Prosciutto di Parma
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.
Great for Paleo packed lunches or long plane rides!
Tried this recipe?