Day 253 - Prosciutto Wrapped Mini Frittata Muffins

To make 12 mini frittata muffins:

• 4 tablespoons oil
• ½ medium onion, finely diced
• 3 cloves of garlic, minced
• ½ pound of  mushrooms, thinly sliced
• ½ pound frozen spinach, thawed and squeezed dry
• 8 large eggs
• ¼ cup milk
• 2 tablespoons of flour 
• 1 cup of cherry tomatoes, halved
• 5 ounces of Prosciutto di Parma
• Kosher salt
• Freshly ground pepper
• A regular 12 cup muffin tin

Preheat  the oven to 375°F and prepped my veggies.

Heat half the oil over medium heat in a large cast iron skillet and sautée the onions until soft and translucent.

Add the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. Then, season the filling with salt and pepper and spoon it on a plate to cool to room temperature.

For the batter,  beat the eggs in a large bowl with milk,  flour, salt, and pepper until well-mixed. Then, Add the sautéed mushrooms and spinach and stir to combine.

Brush the remainder of the oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.

Spoon in the frittata batter…

 …and top each muffin with some halved cherry tomatoes.

Cook for 20 minutes in a 180 or 350 oven.