Prosciutto wrapped frittata bites
(Paleo, Whole30, gluten-free, dairy-free, no added sugar)
small baked potato
cut into small cubes
cut into 1/2" pieces
finely chopped chives
fresh ground pepper to taste
Preheat the oven to 350F and prepare a muffin tin with silicone liners or grease well.
Divide the potatoes, asparagus, nutritional yeast and chives between the six cups of a well-greased muffin tin.
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
Bake for 30 minutes or until a knife inserted in the middle of the egg comes out clean.
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