Prosciutto-Wrapped Mini Frittata Muffins
- 4 Tbs. coconut oil (or ghee, butter, lard)
- 1/2 medium onion, finely diced
- 3 cloves of garlic, minced
- 1/2 pound of cremini mushrooms, thinly sliced
- 1/2 lb frozen spinach, defrosted and squeezed dry
- 8 eggs
- 1/4 cup whole fat Greek yogurt (or coconut milk)
- 2 Tbs. coconut flour 1 cup of cherry tomatoes, halved
- 5 ounces of Prosciutto di Parma
- Kosher salt
- Freshly ground pepper
- This recipe is gluten-free
- Produce
- Cremini mushrooms (1/2 pound)
- Garlic (3 cloves)
- Onion, medium (1/2)
- Spinach, frozen dry (1/2 lb)
- Meat
- Prosciutto di parma (5 ounces)
- Cooking & Baking
- Coconut flour (2 Tbs.)
- Coconut oil (4 Tbs.)
- Kosher salt (1)
- Pepper, Freshly ground (1)
- Dairy
- Greek yogurt, whole fat (1/4 cup)
- Refrigerated
- Eggs (8)
Preparation
Read recipe preparation on nomnompaleo.com
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Recipe Stats
Published July 11, 2011 (1 year ago).
84 people saved this recipe.
