Prosciutto-Wrapped Frittata Muffins

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  • 4 tablespoon Coconut Oil
  • 5 ounce Prosciutto
  • 0.5 pound Frozen Spinach - thawed and squeezed dry
  • 1 Red Bell Pepper
  • 1 bunch Green Onion - green part only
  • 0.25 teaspoon Asafoetida
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 8 large Eggs
  • 0.25 cup Coconut Milk - unsweetened, un-thickened
  • 1 tablespoon Chia Seeds
  • 1 cup Cherry Tomato - halved
  • Preheat the oven to 375 F.
  • Grease a 12-muffin tin with 2 T of coconut oil. Line each with a piece of prosciutto, covering the bottom and sides of each cup completely.
  • Thaw out spinach, squeeze excess liquid out, and roughly chop. Chop the red bell pepper into small cubes and thinly slice the green part of the green onions.
  • Heat a medium sized skillet with 2 T coconut oil over medium heat and sauté the red pepper, green onion, salt, pepper and asafoetida until soft and fragrant. Set aside to cool to room temperature.
  • Beat the eggs in a large bowl with ¼ cup of mostly cream from the top of the coconut milk and chia seeds until fully combined, and mix in the cooled sautéed vegetable mixture.
  • Distribute halved cherry tomatoes in each cup evenly, and pour frittata mixture into each cup.
  • Bake for about 20 minutes, rotating the tray of frittata muffins half way through baking time.
  • Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack.
We recommend using Native Forest brand coconut milk (additive free), and prosciutto that is sugar free.
Want an easy way to pop these delicious muffins out of the baking pan? We like silicone muffin ‘tins’!
If desired, you may simply omit the asafoetida and chia seeds.


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