Dallas and I have been working on cutting a lot of sugars and carbs and processed foods out of our diet. Both of us have lost a bit of weight and it feels great. I still have more to go to get to where I was at the beginning of this year, but I think we’re on track. I have been cooking some recipes from some paleo websites to help us with this. This is one recipe that we both really loved.
Prosciutto-Wrapped Frittata Muffins
From: Nom Nom Paleo
Note: Dallas hates tomatoes so we left them out and we added bell pepper.
4 Tbs. fat (coconut oil, ghee, butter, lard, etc.)
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 (I defrost the spinach in the microwave)
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
Freshly ground pepper
A regular 12 cup muffin tin
Here’s how I made them:
I preheated the oven to 375°F and prepped my veggies.
I heated half the coconut oil over medium heat in a large cast iron skillet and sauteed the onions until soft and translucent.
I added the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. I seasoned the filling with salt and pepper and spooned it on a plate to cool to room temperature.
For the “batter,” I beat the eggs in a large bowl with Greek yogurt, coconut flour, salt, and pepper until well-mixed. Then, I added the sauteed mushrooms and spinach and stirred to combine.
I brushed the remainder of the melted coconut oil onto the muffin tin and lined each cup with prosciutto, taking care to cover the bottom and sides completely.
I spooned in the frittata batter and topped each muffin with some halved cherry tomatoes.
I popped the muffins in the oven for about 20 minutes flipping the tray at the halfway point.
I let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.