Proscuitto Wrapped Mini Frittata Muffins

Ideal breakfast meal idea for those on the run or in a hurry.

Serves: 6 Servings, serving size = 2 muffins (makes 12 muffins.)

Time: 25mins

(Inspired by


  • 4 TB coconut oil
  • ½ medium onion, finely diced
  • 3 cloves of garlic, minced
  • 200g mushrooms, thinly sliced
  • 200g spinach
  • 8 large eggs
  • ¼ cup coconut milk
  • 2 TB coconut flour
  • 1 cup of cherry tomatoes, halved
  • 150g of Prosciutto di Parma
  • Himalayan Pink Salt & Fresh Ground Pepper
  • 12 cup muffin tin


  1. Pre-heat oven to 190°C/375°F.
  2. Heat coconut oil over medium heat in a large cast iron skillet and sauté onion until soft and translucent.
  3. Add garlic and mushrooms and cook until the mushroom moisture evaporates. Season with salt and pepper and spoon to a plate to cool to room temperature.
  4. In a large bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until combined. I used a nutri-bullet or blender for this.
  5. Brush the remainder of melted coconut oil onto a muffin tin and line each cup with prosciutto, covering the bottom and sides.
  6. Add the sautéed the mushrooms and spinach evenly to each cup.
  7. Spoon the egg mixture into the prosciutto cups and top with halved cherry tomatoes.
  8. Bake in oven for 20 minutes- rotating the tray at the halfway point.
  9. Let muffins cool in the pan for a few minutes.
  10. Serve and enjoy!!


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