| 12 | 35 | 269 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 6 |
| 4 tbsp | Coconut oil |
| 1/2 medium | Red onion (finely diced) |
| 3 clove(s) | Garlic (minced) |
| 227 gm | Cremini (Italian) mushroom (thinly sliced) |
| 227 gm | Frozen spinach (thawed and squeezed dry) |
| 8 large | Egg |
| 1/4 cup | Coconut milk, sweetened |
| 2 tbsp | Coconut flour |
| 1 cup | Cherry Tomatoes (halved) |
| 137 gm | Prosciutto (5 ounces of Prosciutto di Parma) |
| 1 pinch | Himalayan salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Pre-heat oven to 375F
2. Heat coconut oil over medium heat in a large cast iron skillet and sauté onion until soft and translucent.
3. Add garlic, spinach and mushrooms and cook until the mushroom moisture evaporates.
4. Season with salt and pepper and spoon to a plate to cool to room temperature
5. In a large bowl, beat the eggs with coconut milk, coconut flour, salt and pepper until combined. Then add the sautéed mushrooms and spinach and stir to combine.
6. Brush the remainder of melted coconut oil onto a muffin tin and line each cup with prosciutto, covering the bottom and sides.
7. Spoon the egg mixture into the prosciutto cups and top with halved cherry tomatoes.
8. Bake in the oven for 20 minutes - rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes.
Enjoy
Eggs
are a high quality protein and an excellent source of some B vitamins
Spinach
is a very nutrient dense vegetable and an excellent source of folic acid and vitamin C
| Meat | 0.3 |
| Meat Alternative | 0.8 |
| Vegetables | 1.7 |
