Recipe of the Week: Prosciutto Wrapped Mini Frittatas

By: Shanna Leave a Comment

There is no reason not to have a healthy breakfast.  Cook ahead and freeze these so you can pop in microwave and have a grab and go meal.

INGREDIENTS: 12 mini frittata muffins

  • 4 tablespoons fat (coconut oil, ghee, etc.)
  • ½ medium onion, finely diced
  • 3 cloves of garlic, minced
  • ½ pound of 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 of coconut flour
  • 1 cup of cherry tomatoes, halved
  • 5 ounces of Prosciutto di Parma
  • Kosher salt
  • Freshly ground pepper
  • A regular 12 cup muffin tin




  1. Preheat oven to 375˚ and prep your veggies.
  2. Heat half the coconut oil over medium flame in a large cast iron skillet and sauté the onions until soft and translucent.
  3. Add the garlic and mushrooms, cook them until the mushroom moisture had evaporated.  Then, season the filling with salt and pepper. Spoon it on a plate to cool to room temperature.
  4. 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. Stir to combine.
  5. Brush the remainder of the melted coconut oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.
  6. Spoon in the frittata batter and top with some halved cherry tomatoes.
  7. Bake in oven for about 20 minutes, turning tray at halfway point.
  8. Let muffins cool in pan a couple of minutes before transferring to a wire rack.


courtesy of   http://nomnompaleo.com/

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