Tuesday, April 1, 2014

Prociutto-Wrapped Egg Frittata Muffins

That's a mouthful. They're basically fancied-up versions of egg muffins...

So we're doing this contest at my gym that I don't completely understand but am following along with anyway because it involves taking pictures of my food and, well.. anyone that knows me knows that that is going to be happening anyway. Only this way, I have a chance to win a pair of new Nanos and that custom pair that has been sitting on Reebok.com for a long time is calling my name! Want want waaaant!

Anyway.. Since I am going to be randomly posting pictures about what I'm eating, people are probably going to ask for recipes, and hopefully that means I'll be posting more. I've been on a bit of a hiatus because I've been traveling and not eating what I should be, but I'm back!

I'll try to keep my tangents to a minimum.. you're here for the muffins! These came out of a Nom Nom Paleo and then I changed a bunch of stuff. They are mine now! Here you go:

Prociutto-Wrapped Egg Frittata Muffins
Makes: 12 

- 10 eggs
- 2 TBSP coconut flour
- 1/4 cup full fat coconut milk (the stuff at the top of a refrigerated can of C. milk)
- 2 TBSP coconut oil
- 1/2 yellow onion, fine diced
- 3 cloves garlic, minced
- 3-5 Crimini mushrooms, fine diced
- 1 small sweet potato - shredded (mine was only about 4-5" long and ~2" wide)
- couple handfuls of spinach, chopped
- 3-5oz of prosciutto
- salt/pepper to taste
- 12 muffin tin

- So the awesome part about this recipe is that you can put WHATEVER you want into these. Hate mushrooms? Don't put them in there. Obsessed with tomatoes? Chop em and put them in there! I added the sweet potato because I am consistently low on carbs when I eat strict paleo, so I'm hiding those good carbs wherever I can.

Preheat: 375 degrees

1) Melt coconut oil and saute onions and garlic until translucent. Then toss in mushrooms and saute until they look darker and wet. Season with some salt and pepper.

2) Once the onions/garlic/mushroom combo is done, slide it onto a plate to let it cool while you work with the rest of the stuff.

3) To save time, while that's cooking, chop the rest of your veggies and set them aside.

4) In a large bowl, whip the eggs, milk and flour together until well mixed. 

5) Toss in veggies, season with salt and pepper.

6) Once the onion/garlic/mushroom combo is about room temp, toss that in the bowl too and mix up.

7) Going to your muffin tin, oil the crap out of everything. I mean it. I used melted coconut oil and it still could've been oilier. 

8) Once it's all lubed up (yep, went there), line the prosciutto in each cup, making sure to cover all surfaces. This make take more than one piece. I only used one on each and they were a little sticky to get out.

9) Spoon the 'batter' into each cup, filling almost all the way. They puff up a little bit but not too much.

10) Stick in the oven for 20minutes, turning the tin at the halfway point.

These are awesome for on-the-go breakfast. I take them to work and heat them up in the microwave there. If you are going to reheat them, I suggest wrapping them in a wet paper towel to keep them moist. I also topped mine with slices of avocado for some good fats!

Enjoy =]

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