Mini Prosciutto Egg Frittatas Recipe

Mini Prosciutto Egg Frittatas Recipe

by | Jan 3, 2019 | Recipes

While there are many versions of this recipe, of course, I like mine best. It’s an adoption of Nommonpaleo and Rachel Ray. If you’re watching your lectins leave out the tomatoes as I do. If not, then add chopped sautéed tomatoes to your vegetable mix.

 

We make these for Christmas morning and then have leftovers for part of the week. Along with our Pumpkin Paleo muffins. With that said, we like to make them throughout the year and eat during the week. A quick and easy make ahead lunch that people can grab when they get hungry is Pumpkin Soup with Chives and Ginger

I call these Mini Prosciutto Egg Frittatas

 

What you need

  • 4 tablespoons of coconut oil divided. Use 2 to coat the muffin tins, and the rest to saute the vegetables.
  • ½ of an onion finely diced
  • 1 tablespoon or 2-4 garlic cloves
  • ½ a bunch of fresh spinach. Can use a ½ of a plastic container full
  • 12 large eggs
  • ¼ cup coconut milk – remove the fatty part and save of something else.  I use both the can and the carton of coconut milk in my recipes
  • 1 tablespoon of coconut flour
  • 12-15 [double this if you want the tin fully lined] slices of prosciutto or similar Italian meat
  • Salt, pepper, onion, and garlic powder to taste. So about 1/4-1/2 teaspoon each.

How to Make Mini Prosciutto Egg Frittatas

 

  1. Pre-heat oven to 350. Use a 12 tin muffin tray. You can make 12-15 Mini Prosciutto Egg Frittatas, and they keep about 4-5 days if you don’t overcook or brown.
  2. Cut up the vegetables then place onion and garlic with about 2 tablespoons of oil in a skillet over medium-low heat to sauté.
  3. Once the onions are clear or translucent toss in the cut-up spinach without stems. Let them wilt about 30 seconds and remove from heat.
  4. In a large bowl beat the eggs, milk, and flour until mixed and creamy.
  5. Line each muffin tin with prosciutto
  6. Fill each tin with 1/3 full of eggs
  7. Spoon in enough vegetables to fill each tin to 2/3 full.

Now the Magic: Mini Prosciutto Egg Frittatas Muffins

 

Place egg Mini Prosciutto Egg Frittatas on middle rack in oven for 15 minutes. Check that the eggs are done by using a wooden toothpick in the middle. It should come out clean. If not bake one more minute and test again.

Once done, remove to stop the eggs from browning and drying out.

 

If you overcook, your eggs with have a nice brown crust. This is great for today and maybe tomorrow, but it means the eggs will dry out quickly and need eaten today.

If you didn’t overcook, enjoy for the week. Warm Mini Prosciutto Egg Frittatas left-over in microwave straight from the refrigerator for 5-8 seconds and eat. If you want more egg recipes, visit Scrambled Eggs Done Right

 

Photos from: 

https://nomnompaleo.com/post/7486819479/prosciutto-wrapped-mini-frittata-muffins

Photo by Jenn Kosar , Autumn Mott Rodeheaver, Autumn Mott Rodeheaver on Unsplash

 

Scrambled Eggs Done Right

Scrambled Eggs Done Right

by | Nov 28, 2015 | Recipes

Scrambled Eggs Done RightScrambled Eggs Done Right

Looking for a new way to enjoy eggs? Scrambled eggs and baked eggs are my favorite and this simple recipe creates a new twist on Eggs – Scrambled Eggs Done Right. This recipe is for a single person though you can double it or triple it for more people.

In a hurry don’t worry this recipe takes 2-3 minutes to prepare and cooks in 4 minutes.

Ingredients:

2 organic eggs

Margarine, butter, coconut or olive oil. Just enough to coat the skillet.

Salt and pepper to taste

1 teaspoon of organic mayonnaise or your favorite salad dressing.

1 teaspoon of water or chicken broth

Preparation:

In a small bowl or measuring cup, whisk the eggs, mayonnaise/dressing, and water/broth together. You may use a fork if you don’t have a small whisk.

Over low heat coat a skillet with your choice of oil.

Pour the eggs into the warm skillet and stir contentiously.

Remove the eggs to a plate once set yet still moist. Do not cook to dryness and these eggs are meant to be damp.

Add salt and pepper to your taste. Do not add spices until off the heat as it turns the flavor. Scrambled Eggs Done Right is tasty and quick to make.

Eggs Extraordinaire

I try different dressing to add flavor and make Eggs Extraordinaire my version of a gourmet breakfast.  Some of my favorites are Ranch, Pesto, and Avocado. Others that add spicy flavor combinations. I found several spiced mayonnaise’s that are delightful.

If you have more time, add small bits of vegetables or meats such as, onions, peppers, bacon, ham, or chicken.baked egges

Baked Eggs

Wanting to make a feast? You can create this as baked scrambled eggs simply by using 10 eggs, ½ cup of mayo or dressing, and a ½ cup of your choice of liquid. Using a 9X9 or 9X13 glass baking dish works well.

Coat the bottom and sides of the dish.

Set your oven at 325 degrees and bake for about 15-20 minutes remove and check if they are set with a toothpick. If the eggs begin to brown on the edges, lower your oven heat. Here in Colorado I use 310 degrees as I don’t like browned crust.

Another option is Prosciutto Egg Frittatas. 

Whether you’re making Scrambled Eggs Done Right, Eggs Extraordinaire, or Baked Eggs you now have an endless egg recipe and variation.

 

Scrambled Eggs Done Right Adapted from http://allrecipes.com/recipe/86587/scrambled-eggs-done-right/

Images copyrighted. Bigstock

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