Prosciutto-wrapped mini frittata muffins (nom nom paleo)

4 tablespoons fat (coconut oil, ghee, etc.)
½ medium onion, finely diced
3 cloves of garlic, minced
½ pound of cremini mushrooms, thinly sliced
½ pound frozen spinach, thawed and squeezed dry
8 large eggs
¼ cup coconut milk (the fatty stuff at the top of the can works best)
2 tablespoons of coconut flour
1 cup of cherry tomatoes, halved
5 ounces of Prosciutto di Parma
Kosher salt
Freshly ground pepper
A regular 12 cup muffin tin

I like to add a little shredded cheese to the top for a little more flavor.

Preheat oven to 375
Heat 2 tablespoons of the coconut oil over medium heat in skillet. Finely chop onions, garlic, and mushrooms. Sautee onions until soft and translucent. Add garlic and mushrooms and cook them until the mushroom moisture has evaporated. Season w/salt and pepper.
For the batter, beat eggs in large bowl with coconut milk, coconut flour, salt, and pepper until well mixed. Then add the mushrooms, onions, and spinach. Stir to combine.
Brush remainder of the coconut oil onto the muffin tin, then line each cup with prosciutto. Then spoon in the frittata batter. Top with halved cherry tomatoes. Cook 20 minutes, turning them halfway through

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user DALSEGNO.