Mini Frittata Muffins

Yesterday, Austin and I bought a second car.  Austin was tired of falling down on his way to and from work in the snow and a little worried he was going to get hit by a car, so we decided we needed to change something.  And since I wasn't about to start riding my bike to work, this was the best idea we could come up with.

That was pretty random but my point is: sometimes Austin does have good ideas.  A lot of the time actually.  However, his good ideas usually don't come to him in the kitchen.  We have had some pretty tasteless stuffed peppers from some Men's Health cookbook, his breakfasts usually consist of eggs and sloppy joe meat rolled up into a tortilla, and he thinks that anything with Frank's hot sauce smothered over the top is a culinary masterpiece.

And then every once in a while, he will pick out a recipe that surprises me.  These prosciutto wrapped mini frittata muffins were one of those recipes.  They are from a paleo website, which right off the bat scared me away.  No dairy or carbs?  I don't get it and I don't want to.

But they were good.  They were actually really good.  The new car is good too (there's more to that story - to come later).

MINI FRITTATA MUFFINS

Recipe from NomNomPaleo.com

4 Tbsp. coconut oil

1/2 medium onion, diced

3 cloves garlic, minced

1/2 lb. frozen spinach (prepared according to package)

8 eggs

1/4 c. coconut milk

2 Tbsp. coconut flour

1 c. cherry tomatoes, halved

5 oz. prosciutto

salt & pepper

1.  In a cast iron skillet, sauté the onions in coconut oil (you can substitute with whatever oil you have on hand) for a few minutes.  Add garlic and sauté a few more minutes.  Season with salt and pepper to taste.

2.  Beat the eggs and coconut milk together.  Stir in coconut flour.  Add onion/garlic mixture and spinach and stir to combine.

3.  Grease muffin pans (with coconut oil or nonstick spray).  Line each muffin tin with 2 slices of prosciutto.  

4.  Spoon egg mixture into prepared muffin tins and top each with a few tomato halves

5.  Bake at 375˚ for 10 minutes.  Turn tray 180˚ and cook another 10 minutes.  Cool in pan for 5 minutes, then transfer to a wire rack.

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