These frittata muffins are easy to make and are perfect for an easy dinner (just serve with a side salad) or a grab and go lunch! Packed with protein and veggies this is a healthy recipe that everyone will love!

Ingredients

• 2 tablespoons coconut oil, plus extra for greasing
• 1/2 finely chopped onions
• 2 crushed garlic cloves
• 6 swiss brown mushrooms
• 1/4 red capsicum, finely chopped
• 1 tablespoon chopped flat leaf parsley
• 1 handful chopped baby spinach leaves
• salt & freshly ground black pepper
• 10 eggs
• 3 tablespoons nut milk or coconut milk
• 2 tablespoons coconut flour
• 12 slices prosciutto
• 8 cherry tomatoes, cut into 5mm thick slices

Directions

• Preheat oven to 175ºC/ 347 F. Grease a 12-hole muffin tin with a little coconut oil.

• Melt the coconut oil in a large frying pan over a medium heat. Add the onion & garlic and sauté for 2 minutes. Stir in the mushrooms and capsicum and sauté for a further 3 minutes, or until tender. Add the parsley and spinach and cook until the spinach is just wilted. Season with salt and pepper and transfer the cooked vegetables to a colander to drain off the excess liquid.

• Crack the eggs into a large bowl and whisk with the nut or coconut milk and coconut flour. Season with salt and pepper, add the cooked vegetables and mix until well combined.

• Line each muffin hole with 1 slice of prosciutto, covering the base and sides completely. Spoon in the frittata mixture until level with the rim of the tin. Top each muffin with 2 slices of cherry tomato.

• Place the muffin tin in the oven and bake for 15-20 minutes, or until the muffins have risen and a metal skewer inserted in the center of the muffin comes out clean and dry.
• Remove from the oven and allow to cool in the tin for 2 minutes before turning out onto a wire rack to cool completely