I needed something portable for Atzin's lunch and something that my dad could have for breakfast, lunch, or dinner depending on when he got hungry. These were perfect - and nice small portions as well - so they can be a healthy snack in the middle of day, or eat 2-3 and have a meal. The other good thing about these is that my dad can just pick them up with his hands and doesn't have to use a fork. Because of the arthritis, he has a hard time using a fork. He doesn't have to worry about that with this meal. This was really very easy and they were delicious. These are also dairy free for those that have a dairy allergy or sensitivity. (Source: Nom Nom Paleo website)
Ingredients:
1/2 large uncooked onion
3 cloves of garlic
1/2 lb cremini mushrooms
1/2 lb chopped frozen spinach or kale (I used kale in this one)
8 large eggs
4 oz coconut milk
2 TBS coconut flour
1 cup fresh cherry tomatoes
5 oz prosciutto
sea salt and pepper to taste
Instructions:
1. Sautee onions
2. Add garlic, mushrooms, and spinach or kale
3. Season
4. Spoon onto plate and allow to cool
5. Beat eggs in bowl with coconut milk, coconut flour, salt, and pepper
6. Add sautéed vegetables and spinach
7. Oil the tins
8. Line with prosciutto (I cut the strips in half and they fit perfectly around the muffin tin)
9. Spoon the batter in each tin
10. Cut the tomatoes in half and top with the tomatoes
11. Bake for 20 minutes
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