She Cooks, She Cleans, She eats big breakfasts:Prosciutto-wrapped Mini Frittata Muffins

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When I first started to look more closely at what I ate, my biggest challenge was breakfast. At the office where I used to work, they had a kitchen stocked with a variety of cereals, oatmeal and yoghurt for the taking. All of the other meals of the day seemed so straightforward and easy to adapt, but how could I ever give up my routine bowl of oatmeal? And how would I find the time each morning to prepare the full breakfast that my body needed!?

I fretted about this until I found an amazing recipe for Prosciutto-wrapped Mini Frittata Muffins via nom nom paleo: Nom nom paleo has a massive database of a whole host of recipes, great step-by-step directions and, you know how I said I was rubbish at food photography?? Michelle of nom nom paleo is amazing (her photographs featured here).


Make a tray (or two) of these muffins on Sunday night and you have your breakfast sorted for the rest of the week. These are just as tasty reheated as they are fresh out of the oven, and two or three muffins paired with some leftover roast sweet potato or mixed berries, make for a perfect and filling breakfast. Here’s to starting the day off right!

x Maria

PS Coming up next week….a ‘more bang for your buck’ recipe: Roasted Salmon with Thyme Vinaigrette for dinner and a Salmon, asparagus and avocado salad for lunch the next day.

Prosciutto-wrapped Mini Frittata muffins
(makes 12 muffins)

 2 tablespoons butter
1 tablespoon coconut oil
½ white onion, diced
2 cloves of garlic, minced
150 – 200 g chestnut mushrooms, thinly sliced (add more or less to your liking)
150-200 g fresh spinach (add more or less to your liking)
8 large eggs
160 ml coconut cream
2 tablespoons coconut flour
18 x baby plum tomatoes, halved
12 slices prosciutto di parma
Salt and pepper to taste

  • Preheat your oven to 180 degrees and melt the butter in a frying pan.
  • Add the onions, sauté until just translucent, then add garlic and mushroom and cook until the mushrooms have softened and all of the mushroom juice (that sounds gross) has cooked off. Add spinach to pan and cook until wilted. Remove this tasty mix from the pan and set aside to cool to room temperature.
  •  Put the coconut oil in a small saucepan at a low heat to melt.

On a side note, at Whole Foods, I found an amazing coconut oil made for cooking. It has less of a coconutty smell and adds less coconut flavor to your cooking. It also comes in a bigger jar so you’re not constantly buying coconut oil!

Back to the cooking…

  • While the coconut oil is melting, beat the eggs in a large bowl. Add coconut cream, coconut flour and a dash of salt and pepper to taste until you’ve gotten rid of all the coconut flour lumpiness. Then add the cooled mushroom-spinach-garlic-onion mixture and stir to combine.
  • Lightly brush a 12-tin muffin pan with the melted coconut oil.

Now, this is the pernickety bit….


  • Line each cup with one piece of prosciutto. It doesn’t need to be perfect, but ideally the bottom of each cup should be covered and as much of the sides as possible. My attempts are typically reminiscent of a patchwork quilt…
  • Spoon your egg batter into each cup until about 2/3 full. Artfully top with 3 tomato halves.
  • Pop in the oven for about 20 minutes (or until each muffin is springy to the touch).
  • Allow to cool before refrigerating, or allow to cool for a few minutes before digging in, if you’re eating them straight away!
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