Prosciutto-wrapped mini frittata muffins
Prosciutto-wrapped mini frittata muffins are a delicious blend of eggs, fresh vegetables, and crispy prosciutto. This easy breakfast option is packed with protein and can be enjoyed warm or at room temperature.
Cook time 35 min
Prep time 20 min
Ingredients:
1 cup cherry tomatoes1/2 onion
2 cups mushrooms
3 garlic cloves
2 cup spinach
8 eggs
1/2 cup coconut milk
1/2 cup coconut flour
1 tsp salt
1/4 tsp black pepper
5 oz prosciutto
Prosciutto-wrapped mini frittata muffins are a delightful and nutritious breakfast or snack option. These savory muffins are packed with vegetables and enveloped in crispy prosciutto, making them both delicious and protein-rich. Using simple ingredients like cherry tomatoes, mushrooms, and spinach, you can create a balanced and flavorful dish that is sure to impress.
Instructions:
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or lightly coat with oil.
- Halve or quarter the cherry tomatoes.
- Finely chop the onion.
- Slice the mushrooms.
- Mince the garlic.
- Roughly chop the spinach.
- Heat a non-stick skillet over medium heat.
- Add a small amount of oil if needed and sauté the chopped onion for 2-3 minutes until translucent.
- Add the garlic and cook for an additional 1 minute.
- Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add the cherry tomatoes and spinach to the pan and cook until the spinach wilts, about 2-3 minutes.
- Remove from heat and set aside to cool slightly.
- In a large mixing bowl, crack the eggs and whisk until well combined.
- Add the coconut milk, coconut flour, salt, and black pepper. Whisk together until smooth.
- Stir the sautéed vegetables into the egg mixture until evenly distributed.
- Line each muffin cup with a slice of prosciutto, ensuring the bottom and sides are covered. The prosciutto slices should hang slightly over the edges of the muffin cups.
- Pour the egg and vegetable mixture into the prosciutto-lined muffin cups, filling each one almost to the top.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the frittatas are set and slightly golden on top.
- Allow the frittata muffins to cool in the tin for a few minutes. Then, carefully remove each muffin and transfer to a wire rack to cool further or serve warm.
Prosciutto-wrapped mini frittata muffins are a versatile and satisfying dish that can be enjoyed anytime. Whether you're meal-prepping for the week or hosting a brunch, these muffins are sure to be a hit. With their great taste and nutritional value, you'll find yourself making them again and again. Enjoy!
Prosciutto-wrapped mini frittata muffins FAQ:
Bake the frittata muffins in a preheated oven at 375°F (190°C) for 18-22 minutes, or until they are set and slightly golden on top.
Yes, you can substitute prosciutto with other meats such as bacon or ham, but adjust the cooking time if needed for the different fat content.
The frittata muffins are done when they are set in the center and slightly golden on top. A toothpick inserted in the center should come out clean.
Leftover frittata muffins can be stored in an airtight container in the refrigerator for up to 5 days. They can be reheated in the oven or microwave.
Yes, you can double the recipe. Use a standard 12-cup muffin tin for a single batch, and for a double batch, you may need two muffin tins or bake in batches.
Cooking Tips:
- Pre-cook the vegetables to remove excess moisture and enhance their flavors. This will prevent the muffins from becoming soggy.
- Grease your muffin tin or use silicone muffin cups to ensure the muffins don't stick.
- Don't overfill the muffin cups; leave some space for the frittatas to rise while baking.
- Feel free to customize with your favorite vegetables, or add some cheese for an extra layer of flavor.
- Watch the muffins closely toward the end of the baking time to avoid overcooking the eggs.
Nutrition Facts
6 ServingsCalories 210kcal
Protein 16g
Carbohydrates 7g
Fiber 2.51g
Sugar 3.17g
Fat 13g
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