6 Servings 35 min Cook
1 Cup cherry tomatoes Cherry Tomatoes
1/2 Medium (2-1/2" dia) Onions
2 Cup, pieces or slices Mushrooms
3 Cloves, minced Garlic
2 Cup Spinach
8 Large Egg
1/2 Cup Coconut Milk
1/2 Cup Organic Coconut Flour
1 Tsp Salt
1/4 Tsp Pepper
5 Oz Prosciutto Cubetti
Preheat oven to 375 degrees F.
Halve cherry tomatoes, chop onions, mushrooms, mince garlic
Heat coconut oil over medium heat in a large cast iron skillet.
Sauté onion until translucent, about 5 minutes.
Add garlic and mushrooms and sauté until tender, 6-10 minutes.
Season with salt and pepper; remove from pan and set aside
Beat the eggs in a large bowl with the coconut milk, coconut flour, salt, and pepper until well-combined.
Add mushrooms and spinch and stir to combine
Grease a muffin tin.
Line each cup with the prosciutto, taking care to cover the bottom and sides completely.
I preheated the oven to 375°F and prepped my veggies
Spoon egg batter into cup.
Top with halved cherry tomatoes
Bake for about 20 minutes, rotating halfway through, or until eggs are set and a toothpick comes out clean
Let cool slightly before removing and transfering to a wire rack.
Enjoy!
Recipe inspired by: http://nomnompaleo.
com/post/7486819479/prosciutto-wrapped-mini-frittata-muffins
