| Ingredients |
4 Tbs. fat (coconut oil, ghee, butter, lard, etc.)
1/2 medium onion, finely diced
3 cloves of garlic, minced
1/2 pound of cremini mushrooms, thinly sliced
1/2 lb frozen spinach, defrosted and squeezed dry (I defrost the spinach in the microwave)
8 eggs
1/4 cup whole fat Greek yogurt (or coconut milk)
2 Tbs. 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 |
| Instructions: |
- Preheat oven to 375,and prep vegetables.
- Heat half of the coconut oil in a large cast iron skillet and sauté onions until they are soft and translucent.
- Add garlic and mushrooms, cook until mushroom moisture evaporates.
- Season with salt and pepper and spoon mixture onto a plate. Let it cool to room temperature.
- Beat eggs in a large bowl with greek yogurt, coconut flour, salt, and pepper. Add mushroom mixture and stir to combine.
- Brush the remainder of the coconut oil into the muffin tin and line each cup with prosciutto. Make sure you cover the bottom and sides completely.
- Spoon in the frittata batter and top with halved cherry tomatoes
- Bake for 20 minutes, flipping the tray at the halfway point.
Recipe from Nom Nom Paleo.
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