This is a no-brainer and one of the easiest ways to create a healthy breakfast. I love these spinach, mushroom, and prosciutto Frittata muffins — they’re divine. While this was one of the Whole30 recipes, (or as I call my eating adventure, “Whole29.5”) I make it all the time. It’s Paleo and low carb and also good for those doing Weight Watchers. I’ve included the oven recipe as well as one to make in the Instant Pot.
The easy recipe is below, but basically, you just mix up a few ingredients, toss them in this muffin tin, and you’re good to go.
And of course, as my mother, Bernice would say:Print
Spinach, Mushroom, & Prosciutto Frittata Muffins
The easy way to make a delicious Frittata that you can make ahead, heat up, and enjoy.
1 cup chopped spinach
1 cup mushrooms
6 pieces of prosciutto
Salt and Pepper to taste
1 tbs Ghee or olive oil
- Preheat oven to 350 degrees F.
- Spray 6-cup muffin pan with nonstick cooking spray.
- Saute mushrooms in Ghee or olive oil until they’re browned
- In large bowl, beat eggs and add salt and pepper to taste
- Stir in Spinach and mushrooms into eggs
- Line each muffin cup with prosciutto
- Divide egg mixture among muffin-pan cups (about 1/4 cup each)
- Bake 20 to 25 minutes or until just set in the center.
- Cool for about 5 minutes, then remove from cups. Serve warm.
- Can be refrigerated up to 4 days; To reheat: you can microwave on high 30 seconds.
INSTANT POT RECIPE:
Saute bacon in Instant Pot and then remove. Assemble mixture as per instructions. Clean out the insert from bacon grease and bits and add 1 cup water to the bottom of the Instant Pot. Place the egg cups or silicone egg mold on a trivet and cover tightly with the silicone lid or foil. Set to pressure cook on low for 6 minutes. Do a natural release for 10 minutes. Remove egg mold from Instant Pot. Let stand 5 minutes before popping the mini frittatas out. They can be eaten right away or stored in the trays in the refrigerator or freezer. Can be reheated in the microwave for 30 seconds.
You can add any vegetables of your choice: red peppers, chopped broccoli, onions, etc.
For other Whole30, healthy, and Paleo recipes, check out how my friend Deanna Reed-Foster and I changed everything… and everything changed.
And here’s another simple and healthy breakfast: Tomato, Spinach, and Onion Frittata: