Proscuitto Wrapped Mini Frittata Muffins

Ingredients

1/4 cup Organic Coconut Oil

1/2 Yellow Onion (finely diced)

3 Cloves Of Garlic (minced)

8 ozs Cremini Mushrooms (thinly sliced)

8 ozs Frozen Spinach (thawed and squeezed dry)

8 Large Eggs

1/4 cup Organic Coconut Milk

2 tbps Coconut Flour

1 cup Cherry Tomatoes (Halved)

5 ozs Prosciutto Di Parma

Sea Salt And Black Pepper (to taste)

Directions

1. Pre-heat oven to 350 Degrees. Heat coconut oil over medium heat in a large skillet and saute onion until soft and translucent. Add garlic and mushrooms. Cook until the mushroom moisture evaporates. Season with sea salt and pepper. Spoon onto a plate to cool to room temperature.

2. In a large bowl, beat the eggs with coconut milk, coconut flour, sea salt, and pepper until combined. Then add the sauteed mushrooms and spinach. Stir to combine.

3. Brush the remainder of the melted coconut oil onto the muffin tin and line each cup with prosciutto, covering the bottom and sides.

4. Spoon the egg mixture into the prosciutto cups and top with halved cherry tomatoes. Bake in the oven for 20 minutes - rotate the tray halfway through.

5. Let muffins cool in the pan for a few minutes and enjoy!

NOtes

• No Proscuitto? No problem, either leave out or add cooked ground meat or bacon into the empty muffin tins then add the egg mixture.

• Don't want hard to clean muffin tins? Purchase silicone muffin liners through Amazon. They are a lifesaver. Easy clean up!