Prosciutto-wrapped mini frittata muffins
Discover the perfect breakfast or brunch treat with these savory Prosciutto-Wrapped Mini Frittata Muffins! Packed with cherry tomatoes, mushrooms, spinach, and garlic, and bound together with a rich blend of eggs, coconut milk, and coconut flour, these flavorful muffins are encased in crispy prosciutto. Gluten-free and bursting with deliciousness, they're a nutritious and satisfying way to start your day.
- 01 Mar 2025
- Cook time 35 min
- Prep time 20 min
- 6 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.51g | 7% |
| Sugar 3.17g | 3% |
| Fat | |
| Fat 13g | 15% |
| Saturated 6g | 20% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 230mg | 42% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 1.27mg | 8% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 0.69ug | 29% |
| Vitamin C 8mg | 9% |
| Vitamin E 1.07mg | 7% |
| Vitamin K 50ug | 42% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 1.71mg | 16% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 420mg | 12% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 1.19mg | 11% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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