Prosciutto-Wrapped Mini Frittata Muffins

12 30 149
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Prosciutto-Wrapped Mini Frittata Muffins
Health Highlights
These Paleo-friendly portable egg muffins filled with protein and veggies are a family-friendly favorite for packed lunches and eating on the go!


4 tbsp Coconut oil (or ghee; divided)
1/2 medium White onion (finely diced)
3 clove(s) Garlic (minced)
227 gm Cremini (Italian) mushroom (thinly sliced)
227 gm Spinach (thawed and squeezed dry)
8 large egg Egg
1/4 cup Coconut cream (the fatty stuff at the top of a can of coconut milk works best)
2 tbsp Coconut flour
1 cup Cherry Tomatoes (halved)
142 gm Prosciutto
1 pinch Kosher salt
1 dash Black pepper (freshly ground)


  1. Heat the oven to 375°F.
  2. Heat half the coconut oil over medium heat in a large cast iron skillet and sauté the onions until soft and translucent.
  3. Add the garlic and mushrooms and cook until the mushroom moisture evaporates.
  4. Season the filling with salt and pepper to taste and spoon it on a plate to cool to room temperature.
  5. For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Stir in the sautéed the mushrooms and spinach and mix to combine.
  6. Brush 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.
  7. Spoon in the frittata batter, filling each cup until 3/4 full. Top each muffin with some halved cherry tomatoes.
  8. Bake the muffins in the oven for about 20 minutes, flipping the tray at the halfway point (i.e. rotating the tray 180 degrees).
  9. Cool the muffins in the pan for a couple minutes before transferring them to a wire rack.

Nutrition Facts

Per Portion

Calories 149
Calories from fat 100
Calories from saturated fat 63
Total Fat 11.1 g
Saturated Fat 7.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.1 g
Cholesterol 153 mg
Sodium 402 mg
Potassium 376 mg
Total Carbohydrate 3.8 g
Dietary Fiber 1.3 g
Sugars 2.3 g
Protein 9.2 g

Dietary servings

Per Portion

Meat 0.2
Meat Alternative 0.4
Vegetables 1.3

Energy sources