Paleo Prosciutto-Wrapped Frittata

  • Yield 12 servings

Gourmet, muffin-sized frittatas are wrapped in savory prosciutto.

Prosciutto-Wrapped Frittata Muffins
Photography by Henry Fong


4 tablespoons coconut oil or fat of choice, divided
1/2 medium yellow onion, minced
3 garlic cloves, minced
1/2 pound cremini mushrooms, thinly sliced
Kosher salt
Freshly ground black pepper
8 large eggs
1/4 cup full-fat coconut milk
2 tablespoons coconut flour
1/2 pound frozen chopped spinach, thawed and squeezed dry
5 ounces thinly sliced prosciutto
1 cup cherry tomatoes, halved


  1. Preheat oven to 375F with rack in middle position. Heat 2 tablespoons of coconut oil over medium heat in a large cast-iron skillet, and sauté onions with a pinch of salt until soft and translucent, about 5 minutes.
  2. Add garlic and mushrooms and cook until moisture from mushrooms evaporates. Season with salt and pepper to taste, and transfer to a plate to cool.
  3. Beat eggs in a large bowl. Add coconut milk and coconut flour to beaten eggs. Whisk until batter is thoroughly mixed, then stir in mushrooms and spinach.
  4. Brush 12-cup muffin tin with remaining 2 tablespoons of melted coconut oil, and line each cup with layer of prosciutto; cover bottom and sides completely. Spoon frittata batter into each cup, and top with halved cherry tomatoes.
  5. Bake about 20 minutes, rotating tray from back-to-front halfway through, until toothpick comes out clean.
  6. Wait a few minutes before transferring muffins to wire rack to cool.

Recipe from Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong (Andrews McMeel Publishing, 2013)



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