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.
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.
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 per serving
6 ServingsCalories 210kcal
Protein 16g
Carbohydrates 7g
Fiber 2.51g
Sugar 3.17g
Fat 13g
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