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Preparation Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Ingredients
1/4 cup coconut milk
1/4 cup coarsely chopped fresh parsley
1/2 neatly diced onion
1 tablespoon olive oil
1 neatly diced bell pepper
1 cup coarsely chopped baby spinach
2 sliced thin small zucchini
3 minced garlic cloves
8 big eggs
12 prosciutto slices
olive oil, for coating
salt & pepper, as desired
Instructions
1. Heat the oven up to 350°F then place a medium sized pan over medium heat then add in the olive oil and heat.
2. Add in the garlic and onion then sauté for a minute and add in the spinach, sweet pepper, parsley and sauté until wilted for another 2 minutes.
3. Use a mixing bowl to whisk the coconut milk, eggs, pepper and salt then add into the sauce pan with the slices zucchini and stir together.
4. Use the olive oil to grease the muffin tin then line with a slice of the prosciutto and pour in the egg mixture.
5. Fit the muffin tins into the oven and bake until cooked through for 20 minutes.
6. Serve warm and enjoy.
Nutrition Information
Calories: 107 | Fat: 8g | Protein: 5g | Carbs: 2g
