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August 30, 2016 / Chris Blum

Frittata Proscuitto Cups

These are inspired by Nom Nom Paleo, a great breakfast treat that is Whole 30 friendly.

Ingredients:
2 tbsp olive oil
½ medium onion, finely diced
3 cloves of garlic, minced
1 lb cremini mushrooms, chopped
10 oz spinach, chopped
8 large eggs
¼ c coconut milk
2 tbsp coconut flour
8 cherry tomotoes, halced
8 slices Prosciutto
Salt and pepper

Preheat oven to 375°F and spary a muffin tin with coconut oil or olive oil.

In a large skillet, heat oil over medium add onions and soften, about 8 min. Add garlic and mushrooms and cook until brown. Add spinach, and stir till wilted. Remove from heat.

Whisk eggs, coconut milk and coconut flour until smooth. Stir in cooled mushroom mixture. 

Place 1 slice of prosuitto in each muffin cup, fill with egg mixture top with tomoates.

Bake 15 – 20 minutes until the eggs are set.

Serves 6.

*I prepare the mixture ahead of time and store in a container in the fridge and bake in the morning so the Proscuitto stays crispy and eggs not rubbery. 

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