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Prosciutto potato frittata
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Prosciutto wrapped frittata bites
Prep Time
15 mins
Cook Time
25 mins
 

(Paleo, Whole30, gluten-free, dairy-free, no added sugar)

Ingredients
  • 1 small baked potato cut into small cubes
  • 1 tablespoon olive oil
  • 4 spears asparagus cut into 1/2" pieces
  • 2 tsp nutritional yeast
  • 1 tablespoon finely chopped chives
  • 6 eggs
  • 2 tablespoons water
  • 1 teaspoon salt
  • fresh ground pepper to taste
Instructions
  1. Preheat the oven to 350F and prepare a muffin tin with silicone liners or grease well.
  2. Divide the potatoes, asparagus, nutritional yeast and chives between the six cups of a well-greased muffin tin.
  3. In a separate bowl, beat the eggs with the water, salt and pepper until frothy. Pour the egg mixture into each muffin cup. Sprinkle additional chives on top as desired
  4. Bake for 30 minutes or until a knife inserted in the middle of the egg comes out clean.